Prawn & Scallop Risotto with Kumara & Saffron
A recipe from New Zealand.
🇳🇿 New ZealandrisottoprawnscallopkumarasaffronhighProteinseafoodfancyspecialstirred
Nutrition (per serving)
520Calories
38 gProtein
68 gCarbs
18 gFat
8 gSugar
950 mgSalt
Ingredients
- 400 g Large prawns (peeled, deveined)
- 400 g Large scallops
- 400 g Arborio rice
- 400 g Kumara (diced small)
- 1.5 L Fish stock (hot)
- 150 ml White wine
- pinch Saffron threads
- 60 g Butter
- 100 g Parmesan (grated)
- 1 each Onion & garlic (finely chopped)
- 3 tbsp Olive oil
Method
- Sauté onion and garlic in oil and half butter. Add rice and kumara, stir 2 min until translucent.
- Add wine and saffron, reduce. Add hot stock 1 ladle at a time, stirring until absorbed (18–20 min total).
- When rice creamy and al dente, stir in prawns and scallops last 3–4 min until cooked.
- Finish with remaining butter, parmesan and chives. Serve immediately – luxurious NZ prawn-scallop risotto with kumara and saffron infusion.
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