Prawn risotto tapas recipe

  • Serves 6
  • 30 mins to prepare and 40 mins to cook
  • 340 calories / serving
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091683 Prawn Risotto Tapas HERO

Heat the stock. Peel and finely chop the onion annd melt 25g of butter in a frying pan. Fry the chopped onion for 2 minutes, stirring all the time and then add the rice. Mix until it is translucent.

Pour the stock onto the rice, a little at a time, stirring constantly, until the rice has absorbed all of the stock. Add the remaining chopped butter, stirring it in. Season and mix well. Take off the heat.

Blanch the chive stalks in boiling water for 5 seconds and then drain and refresh with cold water. Lay out the slices of ham on the work surface. Top them with a layer of risotto and place a king prawn at one end of the slice of ham. Roll the ham over on itself, enclosing the prawn and the rice.

Knot with a chive stalk and place on a plate. Serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 18 shelled king prawns
  • 18 thin slices of cured Serrano ham
  • 18 sprigs chives
  • 200g risotto rice
  • 1 onion
  • 75g butter
  • 500ml vegetable stock
  • salt
  • pepper
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  • Energy 1420kj 340kcal 17%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Sugars 2g 2%
  • Salt 4.7g 78%

of the reference intake
Carbohydrate 28.8g Protein 19.8g Fibre 0.5g

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