Ingredients needed for broccoli and king prawn risotto recipe

You will need:

• A knob of butter and/ or a splash of olive oil
• A small onion, peeled and finely diced
• 3 cloves of garlic, peeled and either grated or crushed
• 1 standard-sized mug of arborio rice 
• 2 x chicken stock pots or stock cubes (vegetable ones would also work if you don’t have chicken!)
• 1/2 large head of broccoli (or 1 small head of broccoli) cut into even-sized pieces. You can also use the stem cut into small, even-sized pieces
• 1 medium courgette, diced into small, even-sized pieces. Either a green one or a yellow one is fine.
• Fresh parmesan to taste, grated using the finest grater setting, or a good strong vintage or extra mature cheddar, grated
• Salt and freshly ground black pepper to taste
• Optional: A handful of garden peas, and or asparagus tips or other summery vegetables cut into small even-sized pieces
• Optional: A glug of double cream

For the King Prawn topping

• A knob of butter
• 1 x 150g  packet of  RAW king prawns, or 150g of frozen RAW king prawns, defrosted.
• A generous sprinkling of paprika
• Garlic Powder
• Freshly ground black pepper

Method for Broccoli and King Prawn Risotto Recipe

First, let’s start with the risotto

• In a large, shallow pan, add a knob of butter or a splash of olive oil.
• Add the diced onion and over a lowish heat gently sweat the onion until it goes glossy. If it looks like it’s starting to brown or go black turn the heat down. Once it’s nice and soft and glossy add in the broccoli, the asparagus if using, and the courgette.
• Stir continuously for a few minutes until it’s all started to soften a little.
• Rinse the rice in some fresh cold water a couple of times and then add it to the pan with the crushed garlic and stir well for a couple of minutes until everything is nicely combined and the rice has a little of the butter/oil mix on it.
• Next, add the stock pot or stock cubes to the pan, and then add  4 mugfuls of water to the pan and mix well. Use the same mug as you did for the rice. If using white wine, you can add that now too. You may need to use slightly less water if using wine.
• Bring to the boil then turn down the heat and simmer gently until the rice is cooked and the vegetables are soft.

Next let’s make the King Prawns

• Whilst this is cooking, start on the king prawns.
• Add a knob of butter to the pan over a medium heat.
• Once the butter has melted a little, add the king prawns and sprinkle with paprika, garlic salt and pepper
• Cook for a few mins on each side until they’ve gone pink and are piping hot.
• Once the prawns are cooked, go back to the risotto and add in salt, pepper, parmesan cheese and a glug  of double cream if using. Mix well.
• Taste and adjust seasoning if necessary.

To serve

Spoon the risotto into dishes or onto plate and put the prawns on top

Other Recipes you may enjoy

Sunshine Stew with King Prawns and Chorizo
https://www.mamacoopskitchen.co.uk/sunshine-stew-with-king-prawns-and-chorizo/ 

Gratin Topped Fish Pie Recipe
https://www.mamacoopskitchen.co.uk/gratin-topped-fish-pie-recipe/ 

Join our Facebook Group

If you would like to join our Facebook group it is here https://www.facebook.com/groups/mamacoopskitchen