Mediterranean risotto with jumbo prawns
- Serves 3
- Prep time: 10 | Cooking time: 20
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.
Recipe by: Pams
Ingredients
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
Method
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.