- Serves 4
- Preparation Time 20MINS
- Cook Time 25MINS
1L Campbell’s Real Stock – Chicken
1 leek, finely sliced
1 cups arborio rice
2 tbsp olive oil
1kg green king prawns, peeled, cleaned and tails removed
3 cloves garlic, crushed
cup white wine
200g punnet cherry or grape tomatoes, cut in half
1 cup loosely packed basil leaves, shredded
STEP 1 Heat stock in a saucepan on medium heat until almost simmering. Reduce heat to low, to keep stock warm.
STEP 2 Heat 1 tbsp of oil in a large heavy based pan over medium heat. Add leek and cook for about 2 minutes or until soft. Add the rice and stir until well coated with oil.
STEP 3 Add a ladleful of the heated stock, stirring until the liquid is almost absorbed. Continue the process, adding a ladleful of stock at a time, until all the stock has been added and the rice is just cooked. This should take about 15-20 minutes. Place lid on risotto, and set aside.
STEP 4 Heat 1 tbsp oil in a frying pan over high heat. Add the prawns and cook for about 2 minutes, turning once until just cooked. Add wine and cook for 1 minute or until wine has reduced by half. Add cherry tomatoes, basil and cream and cook for 2-3 minutes or until the cream has thickened slightly.
STEP 5 Gently stir the prawn mixture into the risotto. Garnish with extra basil leaves if desired.