Prawn and Pine Nut Risotto
A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!
Ingreadient
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cups arborio rice
- ½ cup white wine
- 1 quart reduced-sodium chicken broth, warmed
- ¼ cup chile-garlic flavored butter
- 12 ounces medium shrimp, peeled and deveined, tails left on
- 1 carrot, cut into thin strips
- ⅓ cup pine nuts
- ¼ cup sliced black olives
- 1 large red chile pepper, minced
- ground black pepper to taste
Direction
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