This prawn risotto recipe is perfect when dining al fresco this summer

SEATTLE —

Prawn Risotto 

Serves 4-6 people

Ingredients:

• 1/2 yellow onion, diced 
• 3 cloves garlic, minced 
• 2 cups white wine 
• 1 quart vegetable broth 
• 6 tablespoons butter 
• 2 tablespoons olive oil 
• 2 cups arborio rice 
• 6-8 oz prawns, peeled, deveined, and coarsely chopped 
• 1/4 lb. parmesan, grated 
• 2 tablespoons homemade or store bought pesto 
• splash of nice white vinegar or a squeeze of lemon 

Directions:

• Sauté onion in 4 tbsp butter and 2 tbsp olive oil until very soft 
• Add rice to pan and toast 
• Add white wine, simmer on medium-low, and stir until wine has been absorbed 
• Add 1/3 of broth and stir frequently until all broth is absorbed 
• Repeat with next 1/3 broth, stirring frequently 
• Repeat with final 1/3 broth 
• Before the last of the broth is absorbed, add the chopped prawns 
• Remove from heat when broth is absorbed, prawns are no longer translucent, and rice is cooked to your taste, generally keeping the grains a little aldente 
• Add parmesan, remaining butter, vinegar or lemon and salt (to taste)

Segment Producer Suzie Wiley. Watch New Day Northwest at 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.