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    Prawn & 'Nduja Risotto

    ⭐️
    Italian
    Rice
    Winter
    ​

    4 servings

    porzioni

    1hr

    tempo di preparazione

    1hr

    tempo totale
    Inizia a Cucinare

    Ingredienti

    • 1 Onion

    • 2 Cloves of Garlic

    • Handful of Parsley

    • 200g Raw Peeled King Prawns

    • 100g ‘Nduja

    • 350g Arborio Risotto Rice

    • 125ml White Wine

    • 500g Cirio Passata

    • 1 ⅕ LChicken Stock

    • 75g Single Cream

    • 1 Lemon

    • 40g Capers

    • Salt

    • Pepper

    • Olive Oil

    Istruzioni

    1. Finely dice your onion. Finely chop your cloves of garlic and parsley.

    2. Heat a splash of olive oil in a large sauté pan over a medium-high heat. Add your prawns and fry for 3 mins until pink and curled. Remove from the pan and set aside.

    3. Add some more olive oil to the same pan. Tip in your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

    4. Pour your chicken stock and Cirio passata into a saucepan, and gently warm on the hob.

    5. Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

    6. Turn your heat down. Pour in your wine and let it reduce.

    7. Pour your hot tomatoey chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

    8. Check that your rice grains are tender. Add your single cream and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

    9. Meanwhile, heat a glug of oil in a frying pan over a medium heat. Add your capers and fry for a few mins until crispy. Drain on kitchen paper.

    10. Add your prawns, chopped parsley and the zest of a lemon, and a squeeze of lemon juice to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

    11. Spoon your risotto into bowls and top with a drizzle of olive oil, a little more chopped parsley and crispy capers. Serve and enjoy.

    Nutrizione

    Dimensione della Porzione

    4

    Calorie

    -

    Grassi Totali

    -

    Grassi Saturi

    -

    Grassi Insaturi

    -

    Grassi Trans

    -

    Colesterolo

    -

    Sodio

    -

    Carboidrati Totali

    -

    Fibra Alimentare

    -

    Zuccheri Totali

    -

    Proteine

    -

    4 servings

    porzioni

    1hr

    tempo di preparazione

    1hr

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    1 Onion

    2 Cloves of Garlic

    Handful of Parsley

    200g Raw Peeled King Prawns

    100g ‘Nduja

    350g Arborio Risotto Rice

    125ml White Wine

    500g Cirio Passata

    1 ⅕ LChicken Stock

    75g Single Cream

    1 Lemon

    40g Capers

    Salt

    Pepper

    Olive Oil

    Istruzioni

    1

    Finely dice your onion. Finely chop your cloves of garlic and parsley.

    2

    Heat a splash of olive oil in a large sauté pan over a medium-high heat. Add your prawns and fry for 3 mins until pink and curled. Remove from the pan and set aside.

    3

    Add some more olive oil to the same pan. Tip in your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

    4

    Pour your chicken stock and Cirio passata into a saucepan, and gently warm on the hob.

    5

    Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

    6

    Turn your heat down. Pour in your wine and let it reduce.

    7

    Pour your hot tomatoey chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

    8

    Check that your rice grains are tender. Add your single cream and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

    9

    Meanwhile, heat a glug of oil in a frying pan over a medium heat. Add your capers and fry for a few mins until crispy. Drain on kitchen paper.

    10

    Add your prawns, chopped parsley and the zest of a lemon, and a squeeze of lemon juice to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

    11

    Spoon your risotto into bowls and top with a drizzle of olive oil, a little more chopped parsley and crispy capers. Serve and enjoy.