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Saffron Risotto with Prawns

To celebrate ‘A Little Bit of Italy in Broke’ on April 13 and 14, 2013 in the beautiful Broke Fordwich Wine Region, Margan Restaurant’s head chef Michael Robinson has put together an amazing Italian inspired saffron risotto with delicious prawns that will be served up during the festivities over the weekend.


  • 1.5 litres of vegetable stock

  • 80 g butter

  • 1 small onion, chopped

  • 350 g Arborio rice

  • ½ teaspoon saffron threads

  • 80 g parmesan cheese grated

  • Salt and pepper

  • 20 greens prawns, peeled

  • 10 cherry tomatoes


  • 1.

    Bring stock to the boil

  • 2.

    Melt half the butter in heavy based pan and sauté the onion until soft.

  • 3.

    Add rice and stir until coated with butter.

  • 4.

    Add the hot stock gradually, ladle by ladle stirring after each addition until stock is absorbed.

  • 5.

    Before adding the last ladle, add the saffron threads to the stock, stir and add to risotto.

  • 6.

    Remove from heat, season, add parmesan and the other half of butter.

  • 7.

    Cover and keep warm.

  • 8.

    Season prawns and cook in a hot pan for one minute on each side. Remove.

  • 9.

    Add cherry tomatoes and cook for one minute.

  • To Serve:

  • 1.

    Place a serving of risotto on each plate, place 5 prawns and two cherry tomatoes on each.

  • 2.

    Garnish with baby herbs or chopped parsley.


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