Prawn and Pine Nut Risotto

Indulge in the rich flavors of this prawn and pine nut risotto. With its creamy texture, aromatic herbs, tender prawns, and crunchy pine nuts, this dish is a true delight for the taste buds. The combination of ingredients creates a harmonious blend with a hint of nuttiness and a burst of seafood goodness. This recipe is perfect for a special dinner or a cozy night in.

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• 3 cups vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 1 pound prawns, peeled and deveined
• 1/2 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Directions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. Add the Arborio rice to the pan and stir well, ensuring each grain is coated with oil.
4. Pour in the white wine and cook until it is almost evaporated.
5. Gradually add the vegetable or chicken broth, about 1/2 cup at a time, stirring constantly.
6. Allow each portion of broth to be absorbed by the rice before adding more.
7. Continue adding broth and stirring until the rice is al dente, tender with a slight firmness in the center.
8. Stir in the grated Parmesan cheese until it melts and combines with the risotto.
9. Season the prawns with salt and black pepper.
10. In a separate pan, heat a little olive oil over medium-high heat.
11. Add the prawns and cook for about 2-3 minutes on each side, until they turn pink and opaque.
12. Remove the prawns from the pan and set aside.
13. In the same pan, add the pine nuts and toast them until they become golden brown.
14. Remove the pine nuts from the pan and set aside.
15. Fold the cooked prawns and toasted pine nuts into the risotto.
16. Sprinkle the chopped parsley over the risotto for added freshness.
17. Serve the prawn and pine nut risotto hot and enjoy!

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