Prawn & Tomato Risotto

Ingredients

12 Angelakis South Australian Peeled Prawns, deveined or Tiger Prawn Cutlets

2 tbls Olive Oil

2 Cloves Garlic, finely chopped

1 Cup Tomato Sauce (see below)

¾ Cup Aborio Rice

½ Cup White Wine

2-3 Cups Fish or Chicken Stock

½ Cup Frozen Peas

1 tbls Parsley, finely chopped

50gm Butter

Sea Salt & Black Pepper

Extra Parsley Leaves, to serve

Olive Oil, to serve

Tomato Sauce

(Makes 2 Cups)

½ Brown Onion, finely chopped

3 Cloves Garlic, finely chopped

1 tbls Olive Oil

½ Cup White Wine

2-3 Anchovies

2 tbls Tomato Paste

1 (400gm) Can Chopped Tomatoes

1 tsp Smoked Paprika

1 tbls Brown Sugar

½ tsp Cracked Black Pepper

Method

To prepare the tomato sauce, in a large heavy based saucepan over a medium heat sauté the onion and garlic in the olive oil until soft and fragrant, add the white wine, chopped tomatoes, anchovies, tomato paste, smoked paprika, brown sugar and black pepper. Mix well to combine, reduce heat and simmer for half an hour.

Heat the fish stock in a small saucepan until hot, keep hot.

Place the olive oil in large saucepan over a medium heat, add the prawns and cook for one or two minutes on each side, remove from pan and set aside. In the same pan add the garlic and cook gently for a few minutes without browning. Stir in the rice, stir frequently and cook for a further few minutes until translucent.

Pour in the white wine & cook, stirring constantly until the wine has evaporated. Add a couple of ladles of the hot fish stock at a time, allow to simmer, stirring often until most of the stock has been absorbed. Repeat this step until the rice is al dente, approximately 15-20 minutes. Add the tomato sauce, cooked prawns, peas, chopped parsley and butter, stir through to combine and heat through.

Serve on plates, garnish with parsley leaves and drizzle with olive oil.

Cook’s Tip

The tomato sauce will keep in the fridge for 3-4 days or freeze

---