Last week, Russell and I had a long work day. It was very much one of those come home with empty stomachs and check the fridge/freezer/cupboard for inspiration.
One of the things (note I say one of the things…..) I love about my husband, is his ability to cook up a storm in the kitchen when it seems like the cupboards are bare!
We always have eggs in the kitchen and rice in the pantry, that’s a given; and the freezer generally has frozen prawns and peas, but it was the discovery of a sweet red pepper and some aged parmesan in the fridge that meant Russell could whip together this fantastic TV dinner, perfect with our award winning Two Tails Marlborough Sauvignon Blanc.
Like most great recipes it’s very much an interpretation than strict formula but this is pretty much how it goes….
2 tablespoons of Butter
1 onion & couple garlic cloves, chopped
1 sweet red pepper, seeded and chopped
A cup of Arborio rice
A litre of Cray stock (we had some lurking in the freezer, but a litre of fish or vege stock will do)
Half a glass of Sauvignon Blanc
A handful of shelled prawns
A handful of frozen peas
Salt and pepper to taste
2 hard-boiled eggs, halved
Parmesan cheese, grated
- Warm the stock and keep warm beside the risotto pan.
- Melt the butter in a deep sided pan and gently fry the onion and garlic until half cooked then set aside. Leave butter in the pan.
- Gently fry the rice in the pan for 2 minutes, then add the wine, stir till absorbed then progressively ladle in half a cup of the stock at a time & stir the rice while it is simmering. Repeat until the rice is nearly cooked. Taste and season.
- Lower heat & add the half cooked onion & garlic, peas and chopped capsicum. Add final ladles of stock and stir while simmering.
- When rice is cooked through, add parmesan and gently fold into the risotto just enough to make the mix “sticky” If more shine is desired, add a teaspoon of butter and fold into the mix. Lower heat or even turn it off at this point.
- Fold in the prawns and bury them in the mix. They will cook in the residual heat. Halve the eggs and push into the mix so they warm. Sprinkle a bit more Parmesan on top, cover the pan with a lid and rest for two or three minutes then serve.