This prawn risotto recipe is easy to follow and absolutely delicious to eat!
Italian Deli Online Products
Riso Gallo | 12 Minute Saffron Risotto
Parmareggio | Parmigiano Reggiano 30 months
Ayama | Olive Oil
CADOR | Organic Himalayan Salt
CADOR | Black Pepper
Prawns for décor with shells on
Half a packet Shimeji mushrooms
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In a large pan and over medium heat, melt 1 tablespoon of butter. Add 2 cloves of garlic, chilli flakes and sauté for 2 – 3 minutes.
Add prawns and sauté for 3 – 4 minutes or until pink. Squeeze with lemon juice and set aside.
In a medium pan and over medium heat, pour olive oil and cook until hot. Add Shimeji mushrooms to the pan with sage, thyme, salt and pepper and sauté until the mushrooms start to get some golden spots. Set aside.
In a medium pot and over medium high heat, bring water to a boil. Add the Saffron risotto and follow instructions on the box. Be sure to stir occasionally and add water more if needed.
Place a mound of risotto in the middle of your plate, scatter 5 – 6 deshelled prawns over the risotto, followed by the mushrooms.
Top with grated parmesan cheese and decorate with 2 – 3 shelled prawns.
Enjoy with a glass of Pinot Grigio Romeo & Juliet.
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