1 1/2 tbs olive oil
20 green banana prawns, peeled
1 onion, chopped
2 garlic cloves, crushed
2 cups (440g) arborio rice
400g can diced tomatoes
2 tsp smoked paprika
1/2 tsp saffron strands
4 cups (1 litre) chicken stock
700g butternut pumpkin, peeled, seeded, cut into 2cm pieces
Salt & freshly ground pepper
1 1/2 cups (230g) frozen peas
Roughly chopped continental parsley |
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Heat olive oil in a large deep
frying pan over a medium-high heat. Add the prawns, cook for 2
minutes or until cooked through. Remove, set aside and cover
with foil.
Add the onion and garlic. Cook,
stirring, for 3 minutes or until soft. Stir in the rice,
tomatoes, paprika, saffron, stock and pumpkin. Season with salt.
Bring to a simmer.
Reduce heat to medium-low. Simmer
for 25 minutes, without stirring.
Stir in 1 cup (250ml) water.
Continue to simmer for 10 minutes or until the rice and pumpkin
are tender, stirring occasionally to prevent rice sticking to
the pan.
Stir the peas and prawns through
in the last 5 minutes of cooking.
Season to taste. Sprinkle with
parsley.
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