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- Champagne and Prawn Risotto

Champagne and Prawn Risotto
Prep time:
Cook time:
Serves: 4
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Ingredients
- 1 250g pack frozen raw shell-on prawn, shell-on prawns, defrosted and peeled, heads and shells reserved, plus extra unpeeled (optional, see tip)
- 800ml fish stock
- 1 pinch of saffron
- 100g unsalted butter, cold
- 8 celery sticks, very finely sliced
- 1 echalion shallot, finely chopped
- 1 large garlic clove, finely chopped
- 1 lemon or bergamot, zested, and ½ juiced
- 200g arborio rice
- 300ml champagne or prosecco
- 30g flat-leaf parsley, finely chopped
Method
Step 1
Put the prawn heads and shells, stock and saffron in a pan; bring to the boil. Simmer for 10-15 mins. Strain, discard the heads and shells and return to the pan; keep warm.
Step 2
Melt half the butter in a pan over a low-medium heat. Add the celery and shallot and cook for 5 mins. Add the garlic and zest; fry for 1 min. Stir in the rice and fry for 1 min.
Step 3
Add the fizz; bubble until almost evaporated. Add the stock, a ladle at a time, stirring until absorbed before adding the next – this will take about 16-18 mins. Two-thirds of the way through, tip in the prawns; cook until pink. Stir in the citrus juice and remaining butter; season. Top with grilled prawns, if using (see tip), and parsley to serve.
Tips or serving suggestions
Double up on prawns and grill the extras in their shells to serve on top of the rice.
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Ocado Lemons 5 per pack
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Value
Ocado Flat Leaf Parsley 30g
30g52p
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Other
Ocado British Unsalted Butter 250g
250g£1.69
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Ocado Celery Sticks 350g
350g£1.30
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Schwartz Saffron Jar 0.4g
0.4g£4.95
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