Some news first before this delicious recipe!
Firstly on the May bank holiday, I visited Paris with my wife and a couple of friends. Our adventures will be posted next week!
Secondly, fadhoppers.com is coming up for renewal next month and I sadly won’t be renewing but don’t panic! The website will revert back to the free wordpress website.
Lastly, we recently experimented with the Banana Bread recipe (link below), by adding a few handfuls of chocolate chips to the recipe. We followed all the normal steps and mixed in the chocolate chips after the mashed bananas were added
The results were fantastic! The cake was tasty, even if the chocolate chips did sink a bit.
Now on to the recipe!
My wife and I travelled to Verona a while ago and fell in love with a similar risotto at a restaurant. We came home, replicated something similar and came up with this amazing dish! Tastes awesome!
Prep Time: 10 Minutes
Cooking Time: 30 minutes
- 100g Arobio rice
- 500ml Chicken Stock
- 25g Parmesan Cheese
- 1/2 Lemon, juice of
- Salt and pepper
- 1 tbsp olive oil
- Large handful of basil
- 2 tbsp pine nuts
- 2 garlic cloves crushed
- 4 tbsp olive oil
- Pack of cooked prawns, diced
- 1/2 lime
Add pine nuts and garlic cloves to a food processor.
Pulse for 30 seconds.
Add in basil and pulse for an additional 30 seconds. Stir in between to ensure it is mixed properly.
Add olive oil in a slow steady stream while pulsing. Put the pesto to one side
Mix the prawns with the lime and set aside
Heat the oil in a large frying pan over a medium heat.
Add the rice and toast until lightly golden brown for about 5 minutes.
Pour in chicken stock , 125ml at a time until liquid is absorbed, stirring the rice occasionally. Cook for 20-30 minutes or until all of the chicken stock is absorbed and rice is perfectly cooked. Add some extra boiling water if needed.
Take off the heat and add Parmesan cheese, lemon juice, pepper, and pesto, stirring to combine.
Add the prawns and serve immediately.