Time 25 Minutes
2 cups uncooked Risoto rice
1lb medium fresh prawns peel ed
4 cups fish or vegetable broth
2 tablespoons olive oil
1 tea spoon of butter
1/3 cup finely chopped shallots
1 medium red bell pepper cut into cubes
8oz sliced cremini mushrooms
2 garlic cloves, minced
1/2 cup dry white wine
1oz grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
Bring broth to a simmer in a medium saucepan do not boil. Keep warm on low heat.
In large saucepan on medium heat, melt butter and add oil and sauté the shallots, pepper, mushrooms, garlic and half of the prawns chopped, add the wine and stir constantly for 4 minutes. Transfer to a bowl and keep aside. Add the risotto to the saucepan and slowly add the heated broth and keep stirring for 5 minutes. Add the sautéed vegetable and prawn mixture to the saucepan and continue to stir constantly until liquid has evaporated, add the basil, oregano and cheese and stir well. Season with salt and pepper.
Divide and transfer the mixture into 4 oven safe ramekin dishes. Bake in oven for about 15-20 minutes in 320°F oven.
Sauté the remaining prawns in some oil and butter and use for garnish along with some carrot and scallion strings.