Cowichan Bay Spot Prawn Risotto

Gayle Hurmuses

Cowichan Bay Spot Prawn Risotto

Creamy even without dairy, this is a simple and delicious meal that is elegant when plated. Satisfying on the coldest days, and yet light enough for summer.

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Prep Time 30

Cook Time 30

Stock preparation 2

Servings: 4

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

4 cups shrimp stock
1.5 cups Arborio rice or Carnaroli, or Vialone Nano
1.5 lbs shrimp Peeled and deveined
3 Tbsp butter
1 sweet onion chopped
3 cloves garlic
1 sprig thyme chopped (or 1 tsp dried)
1 tsp salt I use my olive salt, which you will see in the dry cured olives recipe

Method

On medium heat, brown the onions in the butter, with salt
When the onions are soft and beginning to turn golden, add the garlic and thyme
When the garlic becomes fragrant, add the rice and stir it in so that it is coated with the butter. If the pan is dry, add 1/4 cup stock just before adding the rice
When the rice has been thoroughly coated, slowly add the stock, ladling it in a cup at a time while stirring it gently into the rice
After you have added half of the stock, start taking breaks after stirring the liquid in...you should stir frequently, but not constantly
Simmer the risoto until the rice is soft but still has a bit of bite.
After about 15 minutes, when the sauce has begun to form, add the broccoli and prawns.
Cook these gently in the sauce, turning the prawns after a minute so that both sides cook evenly. Cook until the broccoli is soft and the prawns are bright pink.
The risotto is done when it is al dente, a personal choice, but 25- 30 minutes should do it, although each rice variety will have its own unique timing.