Creamed corn risotto with chilli prawns

Name: Creamed corn risotto with chilli prawns
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 330 g cans Essential Sweetcorn, 1 can drained; 2 chicken stock cubes; 75 g butter; ½ tsp chilli flakes, to taste; 2 clove/s garlic, finely chopped; 1 Essential Lemon, scrubbed, zest; 300 g arborio rice; 50 g Essential Parmigiano Reggiano, grated, plus extra to serve; 200 g frozen Essential Cooked Peeled Prawns, defrosted

This risotto can be made vegetarian with the use of vegetable stock, vegetarian hard cheese alternative and swapping the prawns for extra corn and a handful of chopped hazelnuts.

4.5 out of 5 stars(3) Rate this recipe

1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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330g cans Essential Sweetcorn, 1 can drained
2 chicken stock cubes
75g butter
½ tsp chilli flakes, to taste
2 clove/s garlic, finely chopped
1 Essential Lemon, scrubbed, zest
300g arborio rice
50g Essential Parmigiano Reggiano, grated, plus extra to serve
200g frozen Essential Cooked Peeled Prawns, defrosted

Tip the undrained can of corn and its liquid into a measuring jug and blitz until smooth using a handheld blender. Crumble the stock cubes into a saucepan, add 1.2L water and bring to a simmer.
Melt 25g butter in a lidded medium heavybased pan, then add ½ the chilli flakes, ½ the garlic and all the lemon zest. Fry for 2 minutes until fragrant. Stir in the rice, then add a ladle of stock. Cook gently, stirring until the rice absorbs the liquid, then adding another ladleful. Continue until the rice is tender with a fairly wet consistency, about 25 minutes. You may not need all the stock.
Once the rice is tender, stir in the blended corn, ½ the whole corn, 25g butter and the cheese. Season well and set aside.
Melt the remaining 25g butter in a large frying pan. When it foams, add the reserved garlic and chilli flakes and fry for 1 minute, then add the prawns and remaining corn. Fry over a high heat for 3-4 minutes, stirring until the prawns are piping hot and any excess moisture has gone. Serve the risotto in bowls, then top with the prawns and corn, some extra cheese and freshly cracked black pepper.