Loaded with tasty harissa prawns, this warming pumpkin risotto is full of flavour. It’s a simple but delicious dish that’s perfect for everything from relaxed family meals to casual entertaining with friends.
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Method
Step 1
Heat 1 tbs olive oil in a large saucepan over medium heat. Cook the shallot and garlic, stirring, for 5 mins or until shallot softens. Add pumpkin and rice and stir for 1-2 mins or until grains appear glassy.
Step 2
Meanwhile, combine the stock and 1 cup (250ml) water in a medium saucepan over medium-low heat.
Step 3
Add wine to rice mixture and cook, stirring constantly, for 2-3 mins or until liquid is absorbed. Add ½ cup (125ml) stock mixture. Cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock mixture, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and pumpkin is tender (this should take about 20 mins). Stir in half the crème fraîche or sour cream. Season.
Step 4
Combine prawns, harissa, 1 tbs lemon juice and 2 tbs remaining olive oil in a bowl. Season. Heat remaining olive oil in a non-stick frying pan over high heat. Add prawn mixture. Cook, turning, for 6 mins or until prawns curl and change colour. Place parsley, lemon rind, extra virgin olive oil and remaining lemon juice in a blender and blend until smooth.
Step 5
Top the risotto with prawns and remaining crème fraîche or sour cream. Drizzle with parsley mixture to serve.
Swap me: To make this recipe without alcohol, use extra vegetable stock instead of the wine.
1kg raw prawns, peeled leaving tails intact, deveined
2 tbs harissa paste
1/4 cup (60ml) lemon juice
1/4 cup flat-leaf parsley leaves
1 tsp finely grated lemon rind
1/4 cup (60ml) extra virgin olive oil
Description
Loaded with tasty harissa prawns, this warming pumpkin risotto is full of flavour. It’s a simple but delicious dish that’s perfect for everything from relaxed family meals to casual entertaining with friends.
Method
Step 1
Heat 1 tbs olive oil in a large saucepan over medium heat. Cook the shallot and garlic, stirring, for 5 mins or until shallot softens. Add pumpkin and rice and stir for 1-2 mins or until grains appear glassy.
Step 2
Meanwhile, combine the stock and 1 cup (250ml) water in a medium saucepan over medium-low heat.
Step 3
Add wine to rice mixture and cook, stirring constantly, for 2-3 mins or until liquid is absorbed. Add ½ cup (125ml) stock mixture. Cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock mixture, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and pumpkin is tender (this should take about 20 mins). Stir in half the crème fraîche or sour cream. Season.
Step 4
Combine prawns, harissa, 1 tbs lemon juice and 2 tbs remaining olive oil in a bowl. Season. Heat remaining olive oil in a non-stick frying pan over high heat. Add prawn mixture. Cook, turning, for 6 mins or until prawns curl and change colour. Place parsley, lemon rind, extra virgin olive oil and remaining lemon juice in a blender and blend until smooth.
Step 5
Top the risotto with prawns and remaining crème fraîche or sour cream. Drizzle with parsley mixture to serve.
Swap me: To make this recipe without alcohol, use extra vegetable stock instead of the wine.
