200g arborio risotto rice
Approx 24 cooked shell-on king prawns - shell these but keep the shells and heads to 1 side
1 small chilli deseeded and finely chopped
A large handful of chopped fresh coriander
preparation 30 mins • you cook for 6 mins •
Watch a 30 second preview of my cook-along video below
This is a great recipe for seafood lovers out there. The wonderful taste and texture of prawns are given a punch of chilli heat, balanced with the freshness of chopped coriander. This dish is a comforting bowl of food, yet still light enough for a summer evening. This is a two part recipe. In part one we make the stock and start the cooking process and in part two we finish everything off and serve.
Large frying pan/wok to cook the risotto
Large measuring jug filled with 500ml of freshly boiled water
Before you start have your jug of boiled water and all the ingredients out and prepared. Put your large frying pan on a medium heat and click here!
Before you start have the coriander ready and click here!