Risotto with Warragul Greens and Anise Myrtle

Category

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
1

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.

2

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

3

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

4

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

METHOD FOR RISOTTO
5

Put approx 2 tablespoons of oil in pan and heat

6

Add rice, stir to cover grains and toast lightly

7

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

8

Add 1 cup grated tasty cheese, stir to dissolve

9

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

10

Stir in the Anise Myrtle

11

Portion out the Risotto on plates

12

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

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

Directions

METHOD FOR STOCK
1

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.

2

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

3

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

4

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

METHOD FOR RISOTTO
5

Put approx 2 tablespoons of oil in pan and heat

6

Add rice, stir to cover grains and toast lightly

7

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

8

Add 1 cup grated tasty cheese, stir to dissolve

9

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

10

Stir in the Anise Myrtle

11

Portion out the Risotto on plates

12

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

Risotto with Warragul Greens and Anise Myrtle
By | 2017-10-19T03:42:48+00:00 October 16th, 2017|0 Comments

Leave A Comment