Gochujang Garlic Prawn Risotto
How to make Gochujang Garlic Prawn Risotto
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4
Ingredients
- 2 tbsp The Olive Tree olive oil
- 1 leek, white part washed and thinly sliced
- 250g Imperial Grain arborio rice
- 2 tsp O’Food Korean gochujang
- 100ml Precious Earth Chardonnay
- 1L Chefs’ Cupboard chicken stock, hot
- 280g The Fishmonger garlic prawns, drained
- 50g Pure Valley salted butter, cubed
- Handful chopped coriander, plus extra to serve
- Juice and zest of 1 lemon
Method
- Place olive oil into a large, heavy-based frying pan set over a medium-low heat. Add the leek and cook for 4-5 minutes or until softened but not coloured.
- Stir in the rice and gochujang and cook for a minute until rice is slightly translucent. Turn the heat up to medium-high and add the wine, stirring until it evaporates. Add the stock, a ladleful at a time until almost all is absorbed. You want to have a little excess liquid. This should take around 20 minutes.
- Stir in the prawns and cook for 2 minutes. Take off the heat and stir in the butter and coriander. Season to taste with lemon juice, salt and pepper. It will look loose at this stage but will firm up. Transfer to warmed plates and top with lemon zest and extra coriander.
Option: Add more gochujang if you like it hot!
