Tiger Prawn & Bisque Risotto
Ingredients
- 500 g raw tiger prawns
- 320 g arborio risotto rice
- 400 ml lobster bisque
- 700 ml fish stock
- 150 ml dry white wine
- 3 shallots
- 50 g unsalted butter
- 60 ml double cream
- 10 g fresh tarragon
- 2 tbsp brandy
Nutrition (per serving)
- Calories
- 666 kcal
- Protein
- 31.3 g
- Carbohydrate
- 73 g
- of which sugars
- 4.3 g
- Fat
- 22.7 g
- of which saturates
- 13.4 g
- Fibre
- 2.2 g
- Salt
- 3.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Combine the lobster bisque with the fish stock and keep warm in a saucepan over a low heat.
- 2
Melt half the butter in a heavy-based pan. Soften the shallots for 3 minutes, then add the rice and stir for 2 minutes.
- 3
Add the brandy and stir until evaporated. Pour in the wine and stir until absorbed.
- 4
Add the warm bisque-stock mixture a ladleful at a time, stirring constantly for 18–20 minutes.
- 5
Meanwhile, pan-fry the tiger prawns in the remaining butter for 2–3 minutes until pink. Season.
- 6
Stir the cream into the finished risotto and fold in half the prawns. Serve topped with the remaining prawns and scattered tarragon.
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