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Cajun prawns rested on a creamy spinach risotto by Siobhán Devereux Doyle

Method

  • Heat butter, oil and crushed garlic in a saucepan.
  • Add arborio rice and cover with stock.
  • Add onions to the mix and keep stirring. Keep adding stock to the rice as it is being absorbed.
  • Lightly grill the baguette slices and then spread the garlic butter on top, before returning them to the grill for 2-3 minutes.
  • Stir in the light cream cheese with the remaining amount of vegetable stock. Season with the juice of 1/2 a lemon.
  • Heat frying pan and a drizzle of olive oil.
  • Fry the prawns on the pan for 1 1/2 minutes.
  • Lay the spinach on top of the risotto in the saucepan and cover with a lid.
  • Turn the prawns and cook for another 1 1/2 minutes on that side. Season with the juice of 1/2 a lemon.
  • Mix the spinach through the risotto.
  • Serve the risotto into two bowls and lay cajun prawns on top, accompanied with garlic bread. Enjoy!

Ingredients

  • 8 oz Arborio Rice
  • 1 Large onion, diced
  • 2 oz Garlic butter
  • 1 Baguette, sliced
  • 1 oz Butter
  • 4 oz Light cream cheese
  • 1 1/4 Pints vegetable stock
  • 14 Large prawns, marinaded in Cajun oil
  • 1 Lemon
  • 1 tsp Crushed garlic
  • 3 oz Spinach
  • 2 tbsp Olive oil
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Cajun prawns rested on a creamy spinach risotto by Siobhán Devereux Doyle

Prep time: 10
Cooking time: 20
Serves: 2
Cajun prawns rested on a creamy spinach risotto by Siobhán Devereux Doyle
  • 8 oz Arborio Rice
  • 1 Large onion, diced
  • 2 oz Garlic butter
  • 1 Baguette, sliced
  • 1 oz Butter
  • 4 oz Light cream cheese
  • 1 1/4 Pints vegetable stock
  • 14 Large prawns, marinaded in Cajun oil
  • 1 Lemon
  • 1 tsp Crushed garlic
  • 3 oz Spinach
  • 2 tbsp Olive oil
  • Heat butter, oil and crushed garlic in a saucepan.
  • Add arborio rice and cover with stock.
  • Add onions to the mix and keep stirring. Keep adding stock to the rice as it is being absorbed.
  • Lightly grill the baguette slices and then spread the garlic butter on top, before returning them to the grill for 2-3 minutes.
  • Stir in the light cream cheese with the remaining amount of vegetable stock. Season with the juice of 1/2 a lemon.
  • Heat frying pan and a drizzle of olive oil.
  • Fry the prawns on the pan for 1 1/2 minutes.
  • Lay the spinach on top of the risotto in the saucepan and cover with a lid.
  • Turn the prawns and cook for another 1 1/2 minutes on that side. Season with the juice of 1/2 a lemon.
  • Mix the spinach through the risotto.
  • Serve the risotto into two bowls and lay cajun prawns on top, accompanied with garlic bread. Enjoy!

Ingredients

  • 8 oz Arborio Rice
  • 1 Large onion, diced
  • 2 oz Garlic butter
  • 1 Baguette, sliced
  • 1 oz Butter
  • 4 oz Light cream cheese
  • 1 1/4 Pints vegetable stock
  • 14 Large prawns, marinaded in Cajun oil
  • 1 Lemon
  • 1 tsp Crushed garlic
  • 3 oz Spinach
  • 2 tbsp Olive oil

Method

  • Heat butter, oil and crushed garlic in a saucepan.
  • Add arborio rice and cover with stock.
  • Add onions to the mix and keep stirring. Keep adding stock to the rice as it is being absorbed.
  • Lightly grill the baguette slices and then spread the garlic butter on top, before returning them to the grill for 2-3 minutes.
  • Stir in the light cream cheese with the remaining amount of vegetable stock. Season with the juice of 1/2 a lemon.
  • Heat frying pan and a drizzle of olive oil.
  • Fry the prawns on the pan for 1 1/2 minutes.
  • Lay the spinach on top of the risotto in the saucepan and cover with a lid.
  • Turn the prawns and cook for another 1 1/2 minutes on that side. Season with the juice of 1/2 a lemon.
  • Mix the spinach through the risotto.
  • Serve the risotto into two bowls and lay cajun prawns on top, accompanied with garlic bread. Enjoy!

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In this Recipe

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