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Barbecue Garlic Prawns with Lemon and Artichoke Risotto
Garlic prawns
50 large green prawns, head and tail on, body peeled, deveined
4 cloves garlic, crushed
2 tbsp chopped parsley
100ml olive oil
Sea salt, cracked pepper
Risotto
1 medium brown onion, finely chopped
75ml olive oil
11⁄2 tbsp freshly minced garlic
500g Arborio rice
200ml white wine
1500ml chicken stock, hot
400g artichoke hearts, sliced
2 lemons, grated zest and juice
2 tbsp sea salt
Freshly cracked black pepper
100g butter
3⁄4 cup freshly grated parmesan
Garlic cream sauce
3 cloves crushed garlic
100ml white wine
600ml thickened cream
1 tbsp cornflour mixed with cold water to a paste
1. For the prawns, mix all the ingredients together in a large bowl, refrigerate for at least one hour, barbecue when required.
2. For the risotto, heat olive oil in a large pot and sauté onions and garlic until soft, about five minutes on a medium heat.
3. Add the rice and stir. Add the wine and allow it to be absorbed.
4. Begin adding the stock, a quarter at a time, stirring well after each addition. When half the stock has been absorbed, add the artichokes, zest and juice. Continue adding stock as required, stirring occasionally.
5. Remove from heat, stir through butter, cheese, salt and pepper.
6. For the sauce, sauté garlic, add wine and reduce.
7. Add cream bring to the boil.
8. Remove from heat, add corn flour, stirring well. Reboil and season.
Serves 8-10 main size
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