Prawn Risotto with Basil

• Recipe serves4
• Preparation Time15 min
• Cooking Time100 min

Ingredients

• 1–2 Knorr Fish Stock Pots
• 15g butter
• 1tbsp olive oil
• 1 onion or 2 shallots, finely chopped
• 400g risotto rice
• 125ml dry white wine
• 4 handfuls basil leaves
• 400g raw, headless king prawns, peeled and chopped
• 100g sun-blush tomatoes, chopped
• 1-2tsps mascarpone cheese

Method

• First, make the stock. Bring 1.5 litres of water to the boil in a large pan. Add in the Knorr Fish Stock Pots, stirring well, until dissolved. Bring to a gentle simmer.
• Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
• Add in the onion and fry gently, stirring often, for 5–10 minutes until softened, but without allowing the onion to colour.
• Mix in the risotto rice, stirring well to coat in the butter mixture.
• Add in the white wine and cook, stirring, until most of the wine has evaporated.
• Now add in 3 ladlefuls of the simmering Knorr fish stock. Cook stirring until the rice has absorbed the stock. Repeat the process, cooking it over medium heat and stirring it constantly.
• After 15–20 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
• Add the sun-blushed tomatoes and stir in. Add in the mascarpone and stir in. Cook, stirring, until the prawn pieces have turned opaque and are cooked through. Serve at once.