#whatsonyourplateblogchallenge Recipes

Prawn & Chilli Risotto

October 5, 2022

My husband was born in Italy and came to Australia when he was 4 years old. Although he is an Aussie through and through , you can take the Italian out of Italy but you can’t take Italy out of the Italian. We enjoy our food and especially the food of his country of birth. I’m sharing one of my favourite recipes for this month’s What’s On Your Plate Blog Challenge, hosted by Donna from Retirement Reflections and Deb from The Widow Badass.

Prawn & Chilli Risotto is not difficult to make, needs only a few ingredients and although you need to be patient stirring the rice the end result is delicious! You can also experiment with your own additions.

So what is Risotto?

According to Wikipedia Risotto is a rice dish from Northern Italy which is cooked in broth until it reaches a creamy consistency.

According to a legend, a young glassblower’s apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to use saffron as a pigment, added it to a rice dish at a wedding feast. The first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausagesbone marrow, onions with broth with saffron gradually added. There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (‘Treatise on Cooking’) by Giovanni Vialardi, assistant chief chef to kings.[However, the question of who invented the risotto in Milan remains unanswered today.

The rice varieties now associated with risotto were developed in the 20th century, starting with Maratelli in 1914. There are different risotto recipes for different regions such as Risotto alle milanese which is a specialty of Milan.

I put my own spin on the original and this time I’ve combined the flavours of prawns and chilli.

Prawn & Chilli Risotto

Prawn & Chilli Risotto

Ingredients (I don’t actually measure so these are approximates and makes 2 generous serves)

Ingredients Prawn & Chilli Risotto

250gm Prawns peeled (I used pre-cooked ones but you can use raw)
1 Shallot (also called Spring Onions) cut finely – keep some of the green as a garnish
1 teaspoon Chilli Paste (or to the strength you enjoy)
1 heaped teaspoon of minced garlic
1 cup Aborio rice – Risotto is made using Aborio Rice and Italian short-grain rice which is a good source of protein.
500 litre Vegetable Stock – I use Maggie Beer’s Vegetable Stock
5 teaspoons of Parmesan Cheese

Method

Heat a small amount of oil to a heated pan and add rice and shallot

Add the garlic and chilli and stir through

Add about 1/2 cup of the vegetable stock and stir constantly through the rice. Keep adding the stock slowly and stirring until all has been absorbed but the rice is not dry – it should be creamy.

Add prawns cook until tender but not tough (they don’t take long) Add the parmesan cheese and stir through

Plate up and add some green garnish.

Buon appetito!

We are off to Tasmania for a 3-week holiday which I’m very much looking forward to. Tassie has a great reputation as a ‘foodies’ destination so I wonder what will be on our plate during our visit. Look for next month’s What’s On Your Plate? post to find out. xx

Sue Loncaric

I’m joining Donna from Retirement Reflections and DebThe Widow Badass, for their What’s On Your Plate? Link Up.

Why not pop over to see what is on their plate for this month?

whats on your plate blog challenge

Women Living Well After 50

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5 Comments

  • Reply Suzanne@PictureRetirement October 6, 2022 at 00:24

    Sue, a friend who recently had us for dinner served risotto with scallops. It was delicious, but time consuming to make. I like the idea, but have no patience for the work involved. Have a wonderful vacation and share lots of photos, please.

  • Reply The Widow Badass October 6, 2022 at 01:27

    I love risotto! And I love this recipe! Thanks for sharing, Sue. Enjoy your holiday 💕

    Deb

  • Reply Retirement Reflections October 6, 2022 at 06:02

    Mmmmm! I can smell that delicious rissoto cooking from here! Thank you so much for sharing this and for taking the time to linkup with us. Enjoy your holiday and send lots of photos! 😀

  • Reply Toni Pike October 6, 2022 at 14:19

    Fantastic recipe, Sue. I have a confession: I’ve never cooked risotto, so this might be a chance to try. Toni x

  • Reply Debbie October 9, 2022 at 19:42

    This looks delicious Sue. I really like eating risotto when out but have never tried making it, but this looks quite easy – thanks so much for sharing with us!

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