Mediterranean risotto with jumbo prawns
Our Pams Finest risotto mix has all the flavours of the Mediterranean! This is a real cheat’s recipe, putting loads of flavour on the dinner table — and no one has to know you used risotto from a box. Seafood is abundant in the Mediterranean, so it makes perfect sense that the flavours from that part of the world go wonderfully with prawns.
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Ingredients
Method
- 4 tablespoons Pams Pure Olive Oil
- 280g Pams Finest Mediterranean Risotto
- 1 litre Pams Chicken or Vegetable Stock, heated
- 18 Pams Finest Jumbo Prawns, thawed
- 2 handfuls Pams Baby Spinach
- ¼ cup Pams Extra Virgin Olive Oil
- 2 tablespoons Pams Finest Balsamic Vinegar
To cook prawns for risotto, we recommend pan-frying them quickly in batches so avoid overcooking. Then, serve on top of your risotto or gently fold them through. Try experimenting with other popular Mediterranean dishes such as paella — prawns, chicken and other delicious proteins like mussels or clams all go wonderfully with these warm, bright flavours.
- Heat 2 tablespoons of the oil in a large saucepan over a medium heat.
- Add the contents of the risotto packet and stir for a minute or so, coating with the oil.
- Add a cup of stock and stir until the liquid is mostly dissolved. Continue to add liquid, stirring regularly until the rice is cooked and the risotto creamy.
- When the risotto is almost cooked heat the remaining oil in a large frying pan over a medium – high heat. Quickly cook the prawns in batches until pink. Season with salt.
- Serve the risotto topped with prawns, add some baby spinach leaves to each plate. Dress the salad with olive oil and balsamic vinegar.