Prawn & Kumara Risotto

Name: Prawn & Kumara Risotto
Cuisine: New Zealand
Ingredients: 600 g Large prawns (peeled, deveined); 400 g Arborio rice; 400 g Kumara (finely diced); 1.5 L Fish or chicken stock (hot); 150 ml White wine; 60 g Butter; 100 g Parmesan (grated); 1 each Onion & garlic (finely chopped); 2 tbsp Olive oil; for garnish Fresh chives

A recipe from New Zealand.

🇳🇿 New ZealandrisottoprawnkumarahighProteinseafoodfancycreamystirredspecialbeginnerFriendly

Nutrition (per serving)

520Calories

38 gProtein

68 gCarbs

18 gFat

8 gSugar

950 mgSalt

Ingredients

600 g Large prawns (peeled, deveined)
400 g Arborio rice
400 g Kumara (finely diced)
1.5 L Fish or chicken stock (hot)
150 ml White wine
60 g Butter
100 g Parmesan (grated)
1 each Onion & garlic (finely chopped)
2 tbsp Olive oil
for garnish Fresh chives

Method

Sauté onion and garlic in oil and half butter. Add rice, stir 2 min until translucent.
Add wine, reduce. Add hot stock 1 ladle at a time, stirring until absorbed before next (18–20 min total). Add kumara after 10 min.
When rice creamy and al dente, stir in prawns last 3–4 min until cooked.
Finish with remaining butter, parmesan and chives. Serve immediately – luxurious NZ prawn-kumara risotto.