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Prawn and Coconut Risotto


1 tablespoon olive oil
1 cup arborio rice
1 onion finely chopped
1 cup dry white wine
1 14 ounce can coconut milk
1 cup diced canned tomato
1 pound prawns, peeled and diced into 1/2 inch pieces
1/4 teaspoon paprika
2/3 cup desiccated coconut
1/4 cup fresh chopped parsley
Zest of 1 lemon
1 tablespoon of Crème Fraiche

Heat olive oil in medium pan over medium-high heat. Add rice and cook until nearly clear and then add the onion. Stir in the usual risotto way and cook until the rice is translucent and the onion is tender.

Add wine and bubble until mixture is just about dry. Add a cup of hot water and repeat. As always with a risotto keep stirring. Add half the coconut milk and cook, stirring just enough to keep the rice from sticking, until it is just about gone. Add remaining coconut milk and repeat.

The rice should be almost tender at this point -- if it needs more cooking add another 1/2 cup of water and cook until absorbed. Stir in desiccated coconut. Stir in tomato, prawn and paprika and cook until prawns are cooked through, about 2-3 minutes. Add lemon zest and Crème Fraiche. Ladle portions onto plates and scatter parsley over the top of each.