Name: Risotto with Warragul Greens and Anise Myrtle
Ingredients: 400g green prawns, or a combo of prawns and yabbies; 400g of mixed seafood; 1 Carrot; 1 teaspoon Pepperberries; 1 brown onion roughly chopped; 4 bay leaves; Murray River Salt; 1 teaspoon Anise Myrtle; 2 cups Aborio Rice; 1 cup grated tasty cheese; 1 pinch of saffron, optional; Handful of Warragul Greens lightly blanched; Approx 1/4 cup Persian or good creamy fetta; 1/2 Avocado sliced thinly; finely chopped Parsley; squeeze of lemon; oil; 1 cup white wine, optional; extra water if needed

CategoryMains

Options…I also add some of my ROASTED GARLIC COOKED WITH PEPPERLEAF just before I add the seafood, a really tasty combo. This is one of my favourite ways to make risotto, I know a lot of the purists might object to putting in tasty cheese, but it’s my take on how I like it! Don’t skip the stock and just use water, the stock is such an important flavour base to this one.

Try prawns or yabbies with this delicisou risotto with warragul greens and anise myrtle

400g green prawns, or a combo of prawns and yabbies

400g of mixed seafood

1 Carrot

1 teaspoon Pepperberries

1 brown onion roughly chopped

4 bay leaves

Murray River Salt

1 teaspoon Anise Myrtle

2 cups Aborio Rice

1 cup grated tasty cheese

1 pinch of saffron, optional

Handful of Warragul Greens lightly blanched

Approx 1/4 cup Persian or good creamy fetta

1/2 Avocado sliced thinly

finely chopped Parsley

squeeze of lemon

oil

1 cup white wine, optional

extra water if needed

METHOD FOR STOCK

Peel the green prawns and put the shells, heads etc into a pot holding approx 1.5 ltres of water, put the prawn meat into a bowl for later.

Add carrot, pepperberries, brown onion and bay leaves and a sprinkle of Murray River salt

Bring to boil, then simmer for approx 1 hour to allow the flavours to develop.

Strain and keep hot to use for risotto, add 1 cup of white wine to stock

METHOD FOR RISOTTO

Put approx 2 tablespoons of oil in pan and heat

Add rice, stir to cover grains and toast lightly

Slowly add the stock., approx ½ cup at a time, stirring all the time until the rice absorbs, add a pinch of Saffron, then keep adding stock until rice is cooked, you might need to add some hot water if not enough stock

Add 1 cup grated tasty cheese, stir to dissolve

When cooked stir in the seafood mix and some of the prawns, these cook quickly, add salt to taste and also a squeeze of lemon to taste

Stir in the Anise Myrtle

Portion out the Risotto on plates

Top with a couple of prawns, Avocado, Warragul Greens, Fetta and Parsley…serve

Ingredients