Warm up this winter with Marco Pierre White’s recipe for a scrummy seafood risotto using stock pots from Knorr.
Ã¢â‚¬Å“One golden rule when making a risotto is never leave it! Stay and work it from start to finish.Ã¢â‚¬Â
Preparation time: 15mins
Cooking time: 25mins
You Will Need:
1Ã¢â‚¬â€œ2 Knorr Fish Stock Pots 15g butter 1tbsp olive oil 1 onion or 2 shallots, finely chopped 400g risotto rice 125ml dry white wine 4 handfuls basil leaves 400g raw, headless king prawns, peeled and chopped 100g sun-blush tomatoes, chopped 1Ã¢â‚¬â€œ2dsps mascarpone cheese
- First, make the stock. Bring 1.5 litres of water to the boil in a large pan. Add in the Knorr Fish Stock Pots, stirring well, until dissolved. Bring to a gentle simmer.
- Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
- Add in the onion and fry gently, stirring often, for 5Ã¢â‚¬â€œ10 minutes until softened, but without allowing the onion to colour.
- Mix in the risotto rice, stirring well to coat in the butter mixture.
- Add in the white wine and cook, stirring, until most of the wine has evaporated.
- Now add in 3 ladlefuls of the simmering Knorr fish stock. Cook stirring until the rice has absorbed the stock. Repeat the process, cooking it over medium heat and stirring it constantly.
- After 15Ã¢â‚¬â€œ20 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
- Add the sun-blushed tomatoes and stir in. Add in the mascarpone and stir in. Cook, stirring, until the prawn pieces have turned opaque and are cooked through. Serve at once.