Making a risotto is simple. First dissolve Knorr Fish Stock Pots (or stock alternative) in boiling water to make the stock. Gently fry onion in a heavy pan. Add in risotto rice, then wine and cook, stirring, until cooked off. Add in some Knorr fish stock and cook, stirring, until stock is absorbed. Repeat process, stirring all the time. Add in basil, prawns, sun-blushed tomatoes and mascarpone and mix in. Once prawns are cooked, it’s ready!
Serve: 4-5
Preparation time: 15mins
Cooking time: 25mins
Ingredients
1–2 Knorr Fish Stock Pots (or stock alternative)
15g butter
1tbsp olive oil
1 onion or 2 shallots, finely chopped
400g risotto rice
125ml dry white wine
4 handfuls basil leaves
400g raw, headless king prawns, peeled and chopped
100g sun-blush tomatoes, chopped
1–2dsps mascarpone cheese
One golden rule when making a risotto is never leave it! Stay and work it from start to finish.
Method
- First, make the stock. Bring 1.5 litres of water to the boil in a large pan. Add in the Knorr Fish Stock Pots, stirring well, until dissolved. Bring to a gentle simmer.
- Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
- Add in the onion and fry gently, stirring often, for 5–10 minutes until softened, but without allowing the onion to colour.
- Mix in the risotto rice, stirring well to coat in the butter mixture.
- Add in the white wine and cook, stirring, until most of the wine has evaporated.
- Now add in 3 ladlefuls of the simmering Knorr fish stock. Cook stirring until the rice has absorbed the stock. Repeat the process, cooking it over medium heat and stirring it constantly.
- After 15–20 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
- Add the sun-blushed tomatoes and stir in. Add in the mascarpone and stir in. Cook, stirring, until the prawn pieces have turned opaque and are cooked through. Serve at once.
