Prawn Risotto with Basil -
Celeb chef Marco Pierre White cooks us up a seafood risotto in his latest recipe for Knorr.
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Cooking tools:
- Dutch oven
- Kitchen scale
- Stockpot
- Stove
- Ladle
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 1–2 Knorr Fish Stock Pots
- 15g butter
- 1tbsp olive oil
- 1 onion or 2 shallots, finely chopped
- 400g risotto rice
- 125ml dry white wine
- 4 handfuls basil leaves
- 400g raw, headless king prawns, peeled and chopped
- 100g sun-blush tomatoes, chopped
- 1–2dsps mascarpone cheese
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