Risotto with Prawns

Oh oh oh how I love risotto! It's a fun dish to experiment with since you can use different veggies and spices as long as you are consistent with the basics for making it.

2 cups Arborio rice

3 cloves garlic, minced
1/2 onion, minced
1 jalapeno, minced
2 small red peppers, chopped3/4 c white wine
4-6 cups vegetable broth, heated
olive oil
Prawns, shelled, cooked or uncooked
1/2 c Romano cheese, shredded
Fresh basil leaves

1. Saute onion, garlic, jalapeno and red pepper in olive oil in a large heavy pot.
2. Add the rice and saute for a couple of minutes.
3. Add the white wine and stir. Lower heat and let simmer until dissolved.
4. Add 1 cup of the heated broth and stir. Let simmer until dissolved.
5. Continue adding the broth 1 cup at a time until the rice is cooked but still slightly chewy.
6. The broth process will take 30-45 minutes.
7. Stir in the Romano cheese.
8. Fold in the prawns. 
9. After the prawns are either heated or cooked in the risotto, stir in the Romano cheese.
10. Stir in sea salt and fresh pepper to taste.
11. Dish onto plates and top with fresh basil leaves.

Enjoy :)