Name: Prawn & 'Nduja Risotto
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Onion; 2 Cloves of Garlic; Handful of Parsley; 200g Raw Peeled King Prawns; 100g ‘Nduja; 350g Arborio Risotto Rice; 125ml White Wine; 500g Cirio Passata; 1.2L Chicken Stock; 75g Single Cream; 1 Lemon; 40g Capers; Salt; Pepper; Olive Oil

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This risotto is super indulgent and a perfect dinner party dish. Cirio passata is the stage for the prawns and 'nduja to shine. It's a ripper.

Prawn & 'Nduja Risotto

Finely dice your onion. Finely chop your cloves of garlic and parsley.

Heat a splash of olive oil in a large sauté pan over a medium-high heat. Add your prawns and fry for 3 mins until pink and curled. Remove from the pan and set aside.

Add some more olive oil to the same pan. Tip in your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

Pour your chicken stock and Cirio passata into a saucepan, and gently warm on the hob.

Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

Turn your heat down. Pour in your wine and let it reduce.

Pour your hot tomatoey chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

Check that your rice grains are tender. Add your single cream and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

Meanwhile, heat a glug of oil in a frying pan over a medium heat. Add your capers and fry for a few mins until crispy. Drain on kitchen paper.

Add your prawns, chopped parsley and the zest of a lemon, and a squeeze of lemon juice to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

Spoon your risotto into bowls and top with a drizzle of olive oil, a little more chopped parsley and crispy capers. Serve and enjoy.

Made this for dinner this evening… it was amazing! Myself and my boyfriend both loved it. The lemon and crispy capers cut through the richness of the tomato and  spicy N’duja perfectly.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6315964756112

Promo 1

2 2x

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1 2x

Cirio

Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

£8-12

Italian

Prawn
&amp; 'Nduja
Risotto

Prawn Nduja Risotto

Dinner

Finely dice your onion. Finely chop your cloves of garlic and parsley.

Heat a splash of olive oil in a large sauté pan over a medium-high heat. Add your prawns and fry for 3 mins until pink and curled. Remove from the pan and set aside.

Add some more olive oil to the same pan. Tip in your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

Pour your chicken stock and Cirio passata into a saucepan, and gently warm on the hob.

Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

Turn your heat down. Pour in your wine and let it reduce.

Pour your hot tomatoey chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

Check that your rice grains are tender. Add your single cream and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

Meanwhile, heat a glug of oil in a frying pan over a medium heat. Add your capers and fry for a few mins until crispy. Drain on kitchen paper.

Add your prawns, chopped parsley and the zest of a lemon, and a squeeze of lemon juice to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

Spoon your risotto into bowls and top with a drizzle of olive oil, a little more chopped parsley and crispy capers. Serve and enjoy.

Dinner Party

Onion

Garlic Clove

Garlic

Clove

Parsley

Gram

King Prawns

Prawn

Nduja

Arborio Rice

Rice

White Wine

Millilitre

Passata

Chicken Stock

Single Cream

Lemon

Capers

Salt

Black Pepper

Olive Oil

Risottos

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