Ingredients:
3 1/2 cups chicken broth
2 teaspoons vegetable oil
1 cup onions, chopped
2 teaspoons garlic, minced
1 cup arborio rice
180 g prawns, peeled, deveined, diced ( 6 – 7 oz)
75 g goat cheese ( 2 – 3 oz)
2 tablespoons parmesan cheese, grated
1/4 teaspoon black pepper
1/4 teaspoon salt
1/3 cup fresh basil, chopped
1/2 cup white wine (optional)
Directions:
In a medium saucepan, bring broth to a boil. Reduce heat to maintain a simmer.
In another large saucepan sprayed with cooking spray, heat oil over medium high heat. Cook onion and garlic for 5 minutes or until onion is softened. (Can be made ahead up to this point).
Stir in rice, coating the rice with the garlic-onion mixture. Cook for 1 minute.
Add 1/2 cup simmering broth to the rice mixture. Cook, stirring until liquid is all absorbed. Continue adding liquid until all has been absorbed, about 20 minutes.
Adjust heat as necessary to maintain a slow bubbling simmer. Taste the risotto before adding the prawns. It should taste creamy, and the rice “al dente”.
Just before serving main meal, add prawns and goat cheese. Cook for 2 minutes longer or until prawns are cooked through and the cheese has melted. Add the parmasan cheese and pepper.
Remove from heat. Add the basil.
Options: In some recipes, white wine is added to the broth mixture. Decrease the chicken broth a bit to accommodate the wine, using only about 1/2 cup.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.