Recipes
Tiger Prawn Pumpkin Risotto
1-2 Servings
Approximately 35 - 45 minutes
INGREDIENTS
-
1L
Swanson Clear Chicken Broth
-
200 g
Risotto rice
-
4
Tiger prawns
-
100 g
Pumpkin
-
50 g
Butter
-
50 g
Grated parmesan cheese
-
1
Shallot (chopped)
-
2 cloves
Garlic (chopped)
-
100 ml
White wine
-
1 tsp
Salt
-
1⁄2 tsp
Black pepper
-
2 tbsp
Olive oil
INSTRUCTIONS
Step 1:
Prepare the pumpkin:
- Dice the pumpkin into small cubes. Season with olive oil, salt, and pepper.
- Preheat pan over high heat and sauté the pumpkins till golden-brown. Set aside.
Step 2:
Make the tiger prawns:
- Season the tiger prawns with salt and pepper.
- Pan-fry till golden-brown. Set aside.
Step 3:
Make the risotto:
- Melt butter over medium heat. Add chopped garlic and shallot, and sauté till fragrant.
- Stir in the risotto rice and mix well.
- Pour in the white wine, stirring constantly, until it is fully absorbed.
- Gradually add in Swanson Clear Chicken Broth, 250 ml at a time. Stir constantly till the rice has fully absorbed the broth. With each addition, ensure the broth just covers the rice. Repeat this process four times in total.
Step 4:
Combine and Serve:
- Once the final addition of broth has been absorbed, add the pumpkin and tiger prawns and stir to combine. Sprinkle in the grated cheese.
- Plate the risotto and pumpkin, top with the tiger prawns, and serve.
TIP:
- Using Swanson Clear Chicken Broth instead of water to cook the risotto allows the rice grains to absorb the essence of the broth, resulting in a sweeter and more flavourful dish!