Slow Cooker King Prawn Risotto
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 onion or shallot, finely chopped
- 1 tbsp red pesto with chilli
- 300g risotto rice
- 4 garlic cloves, sliced
- 500g raw whole prawns, head and shell on, defrosted if frozen
- Zest and juice of 1 lemon, plus 1 cut into wedges to serve
- 800ml boiling water (or use fish stock)
Method
- Put the pesto, onion, garlic and risotto rice into the slow cooker with 800ml of boiling water or fish stock and cook on high for 2โ3 hours or low for 4โ5 hours. If the risotto looks thick, feel free to add more water/broth.
- Add in the prawns and lemon zest and juice and cook for a further 30/60 minutes on high or until the rice and prawns are cooked through. Season well.
- Serve with lemon wedges and garnish the risotto with fresh herbs of your choice, if you like, such as oregano or basil.