Recipe Index

Ingredients

• 6 raw shell-on king prawns
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 3½oz orzo pasta
• 3½fl oz white wine
• ½ x 14.1 oz tin chopped tomatoes
• ½ tsp caster sugar
• 1½oz butter
• 1½oz Parmesan, finely grated, plus extra to serve
• ½ small lemon, finely grated zest and juice only
• small handful fresh basil or tarragon, leaves finely shredded, plus extra to garnish
• salt and freshly ground black pepper

Method

1. Peel the six prawns, keeping the heads and shells, and devein each prawn by cutting a shallow line down its back and lifting out the dark vein with a knife tip.
2. Cover the heads and shells with about 1 1/3 pints of cold water in a medium saucepan and simmer them for 15 minutes to make a prawn stock, keeping the simmer under 20 minutes so the stock does not turn bitter.
3. Rinse the peeled prawns in cold water, drain them well, slice them thickly, and set the slices aside.
4. Heat the olive oil in a medium non-stick saucepan after the stock has simmered for about 10 minutes and fry the onion gently for 4 minutes, stirring regularly, until softened.
5. Add the crushed garlic to the onion and cook it for a few seconds more.
6. Stir the orzo into the pan for 1 to 2 minutes until the grains look glossy and begin to crackle, which keeps them from turning mushy later.
7. Pour in the white wine and simmer it for about a minute until well reduced, then add the chopped tomatoes and caster sugar and simmer for 2 more minutes, stirring constantly, until most of the liquid evaporates.
8. Strain the prawn stock into a clean pan, which should give about 16 fluid ounces, and keep it warm over a very low heat.
9. Add the warm stock to the orzo a ladleful at a time, stirring frequently and letting each addition absorb before adding the next, using roughly 12 fluid ounces in total.
10. Stir the sliced prawns, butter and grated Parmesan into the orzo once it has softened, and season the risotto with salt, black pepper and the lemon zest and juice.
11. Cook the prawn orzotto for about 2 more minutes, stirring, until it turns thick and creamy.
12. Fold the shredded basil or tarragon through the risotto, divide it between two warmed shallow bowls, and top each bowl with extra Parmesan and herbs.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data