Risotto Saganaki with Rocket and Cucumber Salad

Ed Baines combines robust Mediterranean flavourings to make this flavourful risotto, offset with a zingy rocket salad
By Ed Baines
Risotto Saganaki with Rocket and Cucumber Salad
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 250g tin of canned chopped tomatoes
  • pinch of dried oregano
  • 2 tbsp olive oil
  • 1.2 ltr vegetable stock
  • 50 g shelled raw prawns
  • 115 g butter
  • 1 onion, finely chopped
  • 4 stick celery
  • 2 carrots, finely chopped
  • 3 cloves garlic, finely chopped
  • 250 g arborio risotto rice
  • 300 ml dry white wine
  • 50 g feta cheese
  • 4 tbsp chopped parsley
  • black pepper

Rocket salad

  • 250 g rocket
  • 1 cucumber, chopped
  • 4 tbsp olive oil
  • juice of 1 lemons
  • black pepper

Method

1. Blend together the chopped tomatoes, oregano and 1 tbsp olive oil.

2. Put the vegetable stock in a saucepan and bring to a simmer.

3. Heat remaining olive oil in a small frying pan. Fry the chilli and prawns until fragrant, then set aside.

4. In a large casserole dish gently melt the butter Add the chopped onion, celery, carrot and garlic, Cook very gently over a low heat for 10 minutes. Add the Arborio rice and cook, stirring, for 3 minutes.

5. Add the white wine and cook stirring until the rice has absorbed the wine. Add 300ml of the simmering vegetable stock. Cook stirring now and then, until the stock has absorbed. Continue the process, adding in 1-2 ladelfuls of stock at a time. Once all the stock has been added in, add the pureed tomatoes and mix well. Crumble in the feta cheese.

6. Add the chopped parsley and fried prawns, Season with salt and freshly ground pepper. Serve the risotto with the rocket salad on the side.


7. Meanwhile, in a large salad bowl toss together the rocket, chopped cucumber, olive oil and lemon juice. Season with salt and freshly ground pepper.

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