Saturday, February 03, 2007

Leek and lime risotto with lime prawns and parsley

I tend to leave the office at the end of the day feeling really famished. It is not only a hunger pang. I find that when we feel like that the danger is that we go for the first edible thing that crosses our path. I struggle really hard not to eat the first pack of crisps that I see on the way home. Often a bottle of fizzy water keeps my stomach at bay. The other day I got home and the quickest thing that I could knock out was a risotto. I know that risottos require a lot of attention but the good thing is that it keeps me off nibbling and by the time my risotto is ready I enjoy every bit of it.

There is something wonderful about rice. It is so comforting; versatile.It looks beautiful in its whiteness. Risotto is one of those dishes that play with our creativity. This time I used leeks and lemons. I also had some prawns in the fridge so I prepared them on the side and served with the risotto as well. The result was a lovely, creamy dish with a lemony taste.

This dish feeds two not-so hungry eaters.

For the risotto:

700ml chicken/vegetable stock (I tend to use vegetable)

1 tablespoon olive oil

1-2 leeks, finely sliced

1 cup Arborio rice or any other risotto rice

Parmesan shavings

1 tablespoon lemon juice

Freshly ground black pepper

For the prawns:

A knob of butter

Prawns for two people

1 teaspoon lemon rind

1 tablespoon chopped parsley

1 tablespoon lemon juice

Sal

I like to prepare the prawns first: Melt the butter in medium heat and when it has melted add the lemon rind and chopped parsley. Give it a good stir before adding the prawns to the pan. Season. When the prawns turn pink all over it is time to take them off the heat. They can so easily become rubbery and unpleasant to the palate.

To prepare the risotto: place the stock in a saucepan in medium heat and take it to a very slow simmer. Then place the olive oil in a separate pan, throw the leeks in and cook until soft. Slowly add the rice to the pan and cook, stirring, for 1 minute or until it is translucent. Only then start gradually adding the stock. After every addition stir constantly until liquid has been absorbed. Continue adding stock until rice is soft and the risotto is creamy. If you need more liquid heat extra stock. The rice grains should be firm but tender. Serve immediately and put the parmesan shavings and prawns on top of the risotto.

It will put a smile on your face.

3 comments:

paz said...

A nice dinner!

Paz

Patricia Scarpin said...

My dear friend,

You know how crazy I am about risotto - I'm head over hills with yours!

I love leeks and always want to know more recipes that call for it. This is a keeper.

gavin walsham said...

you can not be serious with this can you?
let me go all out ramsey on you for a moment.
if your dish is called "leek & LIME risotto with LIME prawns & parsley" you might like to go so far as to actually use lime in your dish.
and as for the photo it looks like something the neighbourhood moggie chucked up