November 8, 2006

Prawn and Pumpkin risotto

I have a big end of session exam coming up on Friday and I'm not quite there with the study here's a quick post on what's been happening in my kitchen. I hope to still be blogging thru my exam weeks..but most of them will probably be short and sweet.I'm not the biggest fan of mushy rice dishes such as risotto(italian), paella(spanish)...etc. but when I'm pressed for time, it's just what I do.
Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont and Western Lombardy, where rice paddies are abundant. It is one of the pillars of Milanese cuisine. When risotto is cooked, the dry rice is fried briefly in oil before the broth is added. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted.(Wikepedia)
1 1/2 cups arborio rice
1/2 butternut pumpkin diced roughly and roasted in the oven
3 cups chicken stock
1 tbsp tumeric (use saffron threads if you want a classy touch)
2 tbsp olive oil
1 onion
2 cloves garlic
8-10 tiger/banana prawns(frozen or fresh)-thaw the frozen ones first
1 green chilli sliced
2 stalks continental parsley roughly chopped
Heat oil in a multi/slow cooker with a non-stick base. Add onions, garlic, chillies and tumeric and saute till fragrant. Drop in the prawns and cook till prawns turn pink and just done. Remove prawns and combine with roasted pumpkin pieces. Add rice into the onion mixture and briskly pan fry rice grains for 2-3 minutes on medium heat. Add in stock and parsley. Top with enough water to cover rice and replace lid. Cook rice for another 15-20 minutes till just done, add salt and pepper to taste and return prawns + pumpkin into the rice mixture and toss gently to combine.

The spicy flavours and sweet pumpkin pieces definitely makes this risotto more appealing in comparison to the ones with basic italian herbs. Love how the colours are bright and cheerful as well.
*Hides nose back in books* ARGH I HATE EXAMS!


Mei said...

Nice try on the risotto but you're missing two vital ingredients - dry white wine and parmesan cheese.

QuaVadis said...

Yes, was bout to comment on the lack of Parmesan cheese :P

Usually mine is a cobmination of whatever I can find in my freezer, but still turns out wonderful and a hit amongst my friends

QuaVadis said...

OOpss!! hehehe forgot to mention, all the best in your exam.

laydiefa said...

best of luck in your exam su yin.
can't wait till it's over. we are waiting for more recipes and lovely food pictures!!

na said...

Su Yin: Best wishes during your exams! Be sure to find time to centre yourself in the midst of the mayhem and do what you most LOVE and what relaxes you (if you can)!

This dish looks divine! As much as others have mentioned the lack of ingredient, I personally can appreciate the asian/aussie twist on your risotto rather than the standard Italian ingredients that we take for granted in risotto's. I'd be interested to try it out sometime and sample the difference! The photography alone looks succulent!

Take care and Keep Smiling! <3

Brilynn said...

I can't believe risotto is what you make when 'pressed for time'! It looks great!
Good luck with the dreaded exam.

Su-Yin said...

mei: Haha..yea..I ran out of cheese, had 1-2 tsp left which i had to painfully shake out from my container, didn't include it in my recipe LOL. DIdn't have wine either...*sob*

quavadis: LOL Yea..I love throwing everything. Finishes the scraps up :P
thanks for the goodluck wish! LOL

laydiefa: THANKS! XOXO haha They'll be up soon nuff ;)

artizenflair: BAKING! haha baking always does the trick..ill be baking up a storm in my kitchen soon..waitinf for the butter to thaw ;) LOL

brillyn: Yea...Rice is probably the easiest and fastest meal i can cook.LOL

Mei said...

Stock up on wine next time!!!! XD