Filling Tummies with Creamy Garlic Prawn Risotto

Hubby and I decided early in the week that we would take the boys out for a nice meal tonight. As the week progressed however we struggled to think of a family friendly place that we could go and enjoy a nice meal together. As much as we love our bouncing bundles of joy, they aren't exactly the easiest little people to take out to a dining establishment that doesn't include an indoor playground! By Thursday night Hubby suggested that we instead buy some nice seafood and cook ourselves a special meal at home. Having a thermomix (and a dishwasher) really does make it easy to cook a nice, restaurant quality meal at home. So that's just what we did!

This morning Hubby set off with our eldest son in search of some nice seafood and returned with a bag of lovely prawns. Hubby suggested a garlic prawn risotto and I immediately set to work to find a recipe to convert. I certainly wasn't disappointed with our converted version of this recipe. It was absolutely heavenly and would make the perfect dinner party entree or main. I think this may be my best conversion yet!

Creamy Garlic Prawn Risotto

Ingredients:

1/2 cup parsley
50g Parmesan
3 spring onions quartered (green and white parts)
2 cloves garlic (decent size cloves)
40g butter
350g aborio rice
50g white wine
900g chicken stock (I used 900g water + 3 tsp homemade chicken stock paste from MWOC)
400g prawns (medium green prawns, shelled and cleaned)
60g sour cream (optional but yummy)
juice of 1/2 lemon
salt and pepper - generous

Method:

Add parsley and chop for 5 seconds on speed 6. Set aside.

Add Parmesan and grate for 5 seconds on speed 8. Set aside with parsley.

Add garlic and spring onions and chop for 5 seconds on speed 5.

Scrape down sides, add butter and saute for 2 minutes, 100 degrees, reverse speed 1.

Insert butterfly. Add rice and wine and saute for 2 minutes, 100 degrees, reverse speed 1.

Add stock and cook for 14 minutes, 100 degrees, reverse speed 1.

Add prawns and cook for 1 minute and 30 seconds, 100 degrees, reverse speed 1.

Add sour cream (in small blobs), lemon juice, Parmesan, parsley, salt and pepper and mix on reverse speed 2-3 for 5 seconds.

Place in thermoserve and let stand for approx 10 minutes.

Enjoy!!!

Notes:

Don't be tempted to add the prawns earlier. They continue to cook in the residual heat of the thermoserve and don't need any longer cooking in the actual thermomix. They are easily overcooked in the thermomix.

MYOC is the "My Way of Cooking" thermomix cookbook. The chicken stock paste from it is really lovely and very easy to make.