Prawn and Spinach Risotto with Tomato Pesto Oil

Ingredients

1/3 cup (80mL) olive oil
1 kg banana prawns, peeled, deveined, shells reserved
2 dried bay leaves
1/3 cup (25 g) Panko breadcrumbs
40 g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/3 cups (265 g) arborio rice
1/3 cup (80mL) dry white wine
60 g Australian baby spinach
1 cup (80 g) grated Parmesan
2 Tbs tomato pesto

Method

Heat 2 tablespoons oil in a large heavy-based saucepan over medium heat. Add the prawn shells and cook, stirring, for 2 minutes or until prawn shells change colour. Add bay leaves and 6 cups (1.5 L) water. Increase heat to high and bring to the boil. Reduce heat to medium. Simmer for 15 minutes. Strain through a fine sieve and discard the solids. Place the mixture in a saucepan over low heat.

Meanwhile, heat 1 tablespoon oil in a small frying pan over medium-high heat. Add the breadcrumbs and cook, stirring, for 2 minutes or until golden brown.

Heat the butter and 1 tablespoon oil in a large deep heavy-based frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion softens. Add the rice. Cook, stirring, for 3 minutes or until well combined. Add the wine or vegetable stock and bring to the boil. Cook, stirring, for 2 minutes or until liquid is absorbed.

Reduce heat to medium-low. Add 1/2 cup (125mL) hot prawn stock and cook, stirring constantly, until liquid is completely absorbed. Repeat with the remaining stock, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 minutes). Add prawns and cook, stirring, for 2 minutes or until the prawns curl and change colour. Stir in spinach and half the Parmesan.

Combine pesto with the remaining oil in a small jug.

Divide risotto among serving bowls. Sprinkle with breadcrumbs and remaining Parmesan. Drizzle with pesto mixture.

Serve with flat-leaf parsley leaves

Credits: Coles

Photo Credits: Coles