Camden New Journal - Recipe for Grilled giant prawns with butternut squash risotto By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22nd August 2008

Grilled giant prawns with butternut squash risotto
Serve this dish with finger bowls as I think it best to attack the prawns with your fingers. The posh way is a small bowl at each place-setting with a slice of lemon; the unposh way is a bucket of water in the middle! Either way, get stuck in.

Ingredients
Serves 6
For the risotto:
1 large butternut squash
Salt
1 small red onion, peeled and chopped
150g risotto rice
125ml dry white wine
250ml chicken stock
40g butter
120ml olive oil
1 lemon
12 Giant prawns in shells
1 clove garlic, peeled and crushed
Freshly ground black pepper

Method
Peel the butternut squash and dice into small squares. Boil the cubes in salted water for about 10 minutes or until soft. Drain and set aside.
Warm two tablespoons of olive oil in a heavy bottom saucepan. Add the diced onion and soften for three minutes. Add the rice and stir to coat all the grains with olive oil. Add the white wine and the chicken stock half at a time and stir constantly, cooking for about 20 minutes. On the last cup of stock add the diced squash. When the rice has only a slight bite left to it and the stock has been absorbed, add the butter. Season with salt, pepper and lemon juice. Remove from heat and cover.
Rub each prawn with olive oil and garlic. Season with salt and pepper. Place the prawns under a very hot grill and cook for two minutes, before flipping it over to cook for an additional two minutes.
Remove the prawns and season with lemon juice. Serve on top of the risotto.

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