Prawn & Spinach Brown Rice Risotto

Name: Prawn & Spinach Brown Rice Risotto
Yield: Serves 3–4
Ingredients: 2 slices lemon; 20 g(¾ oz) butter; 2 french shallots, finely chopped; 300 g(10½ oz/1½ cups) brown rice; 100 g(3½ oz) english spinach leaves, chopped; 30 g(1 oz) butter, extra; 8 raw prawns (shrimp); 4 tablespoons olive oil; 2 garlic cloves, finely chopped; 250 ml(9 fl oz/1 cup) tomato passata (pureed tomatoes); 4 parsley stalks, plus 1 tablespoon chopped parsley

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

This is a very adaptable recipe with ingredients that can be easily swapped for others if you prefer. You can also make it with white rice: just add your broth as instructed and follow the same method, but the cooking time will be much shorter (about 20 minutes).

Ingredients

8 raw prawns (shrimp)
4 tablespoons olive oil
2 garlic cloves

Fish course
Pescatarian
Gluten-free

Method

Peel and devein the prawns (keeping the shells), leaving the tails on four of them, if you like. Butterfly these four and chop up the rest. Put the butterflied prawns in one side of a bowl, the chopped prawns in the other side, then cover the bowl and keep it in the fridge.

Put the prawn shells and half the oil into a pan and cook on high for about a minute, stirring a few times, until