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How to make  Prawn Risotto

Prawn Risotto

From: Deja Vu, Kendal

Preparation Time: 5 mins

Cooking Time: 20 mins

Saucepan, wooden spoon, chopping board, knife.

Shallot, risotto rice, olive oil, white wine, fresh dill, cream, vegetable stock, clove garlic, salt & pepper, tomato ketchup, tiger prawns, scallops, petit pois optional.

How it’s done…
  1. In a saucepan on a high heat seal a portion of risotto rice with half a chopped up shallot. Only heat for a few mins stiring so as not to burn or stick.
  2. Then add a generous splash of white wine then some vegetable stock so as to cover the rice by about 2 inches (mine is just vegetables simmered in water for 1 hour then strained) turn the heat down slightly so as the rice simmers in the stock.
  3. Add whilst simmering half a teaspoon of garlic puree, season with salt and pepper, add a tablespoon of tomato sauce and carry on simmering on a medium heat until the rice has absorded most of the liquid.
  4. This usually takes 12 to 15 mins for the rice to cook add more liquid if needed but only a little at a time so as not to over liquid the risotto.
  5. In a seperate fry pan heat up and gently sautee your tiger prawns and scallops or any other fish you want to put into it.
  6. Whilst fish is sauteeing add a little cream to the risotto mix and a generous pinch of chopped fresh dill. (I also like putting in sometimes a handful of petit pois as it adds texture and sweetness) stir the risotto mix and leave on a low heat for a few mins and add the fish leave for 1 to 2 mins on low heat to rest the rice and then serve.