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Prawn and Bok Choy Risotto
This recipe takes a cooking method from one culture and applies it to ingredients from another. Adding Asian flavours to risotto sounds unlikely but it’s a twist that really works — it’s wonderfully light and zesty.
Prep Time
15 mins
Cook Time
30 mins
Serves
4
Dinner
Asian
Italian
Special Occasions
Potluck
Gluten Free
Dairy Free
Ingredients
3 tbsp neutral oil, or butter
2 onions, finely chopped
2 tbsp finely grated fresh ginger
2 cups Arborio rice
finely grated zest of 2 limes
6 cups hot chicken stock, or vegetable stock
1 tsp salt
freshly ground black pepper, to taste
400g/14oz prawn/shrimp tails, halved lengthways
1 cup peas
4-5 small or 2-3 medium bok choy, cut into small pieces
1/4 cup coarsely chopped coriander, plus extra to garnish
2 tbsp lime juice, or more to taste
Method
Heat oil or butter in a deep, heavy-based pot and gently fry onions and ginger until soft but not brown (about 8 minutes).
Add rice and stir for a minute or two to lightly toast.
Add lime zest and stock, reserving a little zest for the garnish, season with salt and pepper and stir to combine.
Bring to a boil, then reduce heat, cover and simmer gently until rice is creamy and almost cooked through (about 15 minutes).
At this point, test the rice – it should have a tiny white core in the centre of each grain. If the core is bigger, continue cooking another few minutes.
It needs to be almost cooked before you add the final ingredients.
If the rice begins to dry out, add another ½ cup of hot stock or water – it should be quite soupy.
Stir in the prawns/shrimp and peas, cook for 1 minute then add the bok choy and cook another 2 minutes.
Stir in the coriander/cilantro and lime juice and adjust seasonings to taste.
To serve, sprinkle with reserved lime zest and extra coriander/cilantro.
