Quick & Easy Prawn Risotto with a Mushroom-Prawn Sauce

Part 2 of Easy Peasy Meals –

Matt Preston, one of the Masterchef Australia judges, calls risotto to be a ‘Death Dish’.  That’s because there are just too many elements to a classical risotto, like making a fresh broth from vegetables like garlic, onions, carrots, leeks & celery; bay leaves and cloves; parsley; and some meat. The rice (normally Arborio) must be fried in a chopped onion and butter mix till it is coated well and then cooked in some wine on medium heat. Then the broth is added slowly, one ladlefull at a time, till the rice is creamy and bitey soft (as Italians say ‘al dente’..as in the rice should be soft but should be a little hard and munchy for the teeth).  The total preparation time can be anything between 2-3 hours as the broth itself takes long to cook.  Now meat or fish or veggies can be added to this cooking process to add flavour..the result is a lovely creamy risotto. But wait; this is a shortcut risotto..so none of this is required! 😀

Easy Peasy Prawn Risotto with Mushroom and Prawn Sauce

Quick and Easy Prawn Risotto with Mushroom and Prawn Sauce

Quick and Easy Prawn Risotto

1.5 cups of Rice (I took what I had at home..basmati, sona masoori, anything would do)

3-4 tbsp Butter

1 cup peeled fresh King Prawns (marinated in 3-4 pinches of salt for 30 mins)

2 tbsp Vegetable or Chicken Broth Powder

1 Onion, chopped finely

2 pods of Garlic, chopped

1 Bay Leaf

1/2 cup White wine

2-2.5 cups hot Water

Chilli Flakes, Salt and Pepper to taste

Chives to garnish

Wash and drain the rice. In a pot heat the butter and fry the onions+garlic in it.  Throw in the drained rice and fry for some time. Sprinkle the broth powder, mix well, wait for for 2-3 minutes and pour in the wine with 2 cups of water. Put the bay leaf, chilli flakes, the prawns in the pot as well and keep boiling everything together.  Just when you think the rice in getting there, the water has almost gone and the prawns are done, check seasoning, cover and cook for another 5 mins. If needed sprinkle some more water till the rice is cooked or as I said, al dente.  Garnish with chives.

Prawn and Mushroom Sauce

1 cup peeled fresh King Prawns (marinated in 3-4 pinches of salt for 30 mins)

1 cup chopped Mushrooms

1 Onion, finely chopped

2 pods of Garlic, chopped

2-3 tbsp Cream

1 tbsp Olive oil

Chilli Flakes Salt and Pepper to taste

Chives to garnish

In a pan, saute the onions and garlic. Dunk in the prawns and mushrooms.  When both are cooked and soft, season it and pour the cream. If you want more sauce, make a mix of 1 tbsp flour+2 tbsp cream+1/2 cup milk.  Pour this in the pan with the mushrooms and prawns, cook for 2-3 min till the sauce thickens.  Garnish with chives and serve hot with the risotto.

In about 45 mins I had a lovely plate of risotto with a beautiful sauce to dig in 😀

Do try it out and let me know what you guys think!!

With love,

Dakhina

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