Prawn and sweetcorn “risotto” – Food & Home Magazine
Prawn and sweetcorn “risotto” is an imitation of traditional risotto that's just as delicious but also packed with nutrients.
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Cooking tools:
- Saucepan
- Chef's knife
- Mixing bowl
- Blender
- Fine-mesh sieve
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Serving platter
- Grater
- Citrus press
- Tongs
- Kitchen scale
- Stove
- Ladle
- Wooden spoon
- Compost heap
Ingredients
- 4 whole fresh corn cobs
- 3L (12 cups) water
- 5ml (1 tsp) salt
- 200g Parmesan cheese, finely grated
- 100g salted butter
- 12 medium-sized whole prawns, deveined and shelled
- small handful shredded fresh mint
- 60ml (¼ cup) chilli oil
- 2 limes
- extra Parmesan shavings for garnishing
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