Name: Tiger Prawns with a Leek and Mozzarella Risotto
Yield: Serves Four
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil, plus extra for drizzling; 12-16 raw tiger prawns, peeled; 2 tablespoons grated Parmesan cheese; 900 ml (1½ pints) hot vegetable or chicken stock; salt and pepper; 1 heaped tablespoon chopped flat-leaf parsley (optional); 225 g (8 oz) arborio rice; 75 g (3 oz) butter, plus a large knob for brushing; 2 tablespoons grated mozzarella; 1 leek, sliced; 1 large onion, chopped; 1 glass of white wine

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

If tiger prawns are not available, a couple of handfuls of peeled prawns added to the risotto to warm through make for a tasty supper dish. The quantity of stock listed is quite generous and not all may be needed.

Ingredients

12-16 raw tiger prawns, peeled
1 tablespoon olive oil, plus extra for drizzling
75 g

Method

Soak four bamboo skewers in cold water for 15 minutes. Dry the prawns on kitchen paper, then pierce 3-4 on to each bamboo skewer. Refrigerate until needed.
Warm the olive oil and 25 g (1

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Tiger Prawns with a Leek and Mozzarella Risotto

Ingredients

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