Name: CHILLI GARLIC PRAWN RISOTTO IN NAPOLI SAUCE
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3-4
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 6 garlic cloves, minced; 1 teaspoon red chilli flakes; 1 leek, sliced and finely chopped (white only); 360g risotto (arborio)rice; ¼ teaspoon saffron strands; 150 ml white wine; 1.25 litres vegetable stock; 1 tablespoon dried parsley; 1 cup (250g) Napoli Sauce (see recipe box below this box for the sauce recipe); 500g cooked Tiger or Yamba prawns (heads removed and peeled with tail on); 1 teaspoon nutritional yeast; Sea salt flakes, to taste; Extra virgin olive oil, grated parmesan cheese (optional), fresh oregano and parsley – to serve

Ingredients

2 tablespoons extra virgin olive oil
1 bay leaf
2 brown or Spanish onions, finely chopped
5 garlic cloves, minced
40ml white wine
700g Val Verde Passata
2 teaspoon sea salt flakes
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon raw sugar
1 tablespoon aged balsamic vinegar
Freshly ground black pepper

Instructions

Heat oil in a saucepan on medium heat. Add bay leaf, garlic and onion. Sauté for a few minutes until onion starts to soften. Reduce heat to low and cook for approximately 10 minutes until onion is soft and caramelized.
Increase heat to medium. Add wine to deglaze the pan. Add Val Verde Passata, salt, oregano, basil, sugar, vinegar and black pepper. Mix well.
Reduce heat to medium low and simmer uncovered for 25-30 minutes until the sauce turns a dark, rich shade. Remove from heat. Allow to cool completely. Store in an air-tight jar in the fridge for up to a week.