Leek and Prawn Risotto

Ingredients

·         15 g butter

·         4 leeks;  thoroughly washed and sliced

·         500 g uncooked prawns; shelled and deveined

·         500 g risotto rice

·         4 cups hot fish or vegetable stock

·         1 cup dry white wine

·         1 tbsp. canned green peppercorns; drained

Preparation

1.       Melt butter in a saucepan over a low heat; add leeks and cook for 8 minutes or until leeks are soft, golden and caramelised; stirring occasionally.

2.       Add prawns and cook for 3 minutes or until they change colour; stirring constantly. Remove prawn mixture from pan and set aside.

3.       Add rice to pan and cook over a medium heat for 4 minutes; stirring occasionally. Stir in a ¾ cup of the stock and a ¼ cup of wine and cook over medium heat; stirring constantly until the liquid is absorbed.

4.       Continue adding the remaining of the stock as described above; stirring constantly and allowing the mixture to be absorbed before adding more.

5.       Return prawn mixture to the pan, add green peppercorns and mix gently; cook for 3 minutes longer or until heated through.

Serves 4