1kg green king prawns, peeled, cleaned, tails removed
3 cloves garlic, crushed
¼ cup white wine
200g punnet cherry or grape tomatoes, cut in half
1 cup loosely packed basil leaves, shredded
½ cup cream
Instructions
1. Heat stock in a saucepan on medium heat until almost simmering. Reduce heat to low.
2. Heat 1 tbsp of oil in a large heavy based pan over medium heat. Add leek and cook for about 2 minutes or until soft. Add the rice and stir until well coated with oil.
3. Add a ladleful of the heated stock, stirring until the liquid is almost absorbed. Continue the process, adding a ladleful of stock at a time until all the stock has been added and the rice is just cooked. This should take about 15 to20 minutes. Place lid on risotto, and set aside.
4. Heat 1 tbsp oil in a frying pan over high heat. Add the prawns and cook for about 2 minutes, turning once until just cooked. Add wine and cook for 1 minute or until wine has reduced by one and a half. Add cherry tomatoes, basil and cream and cook for 2to3 minutes or until the cream has thickened slightly.
Originally Submitted
6/15/2010
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