Prawn and spinach risotto with tomato pesto oil

Step 1

Heat 2 tsp oil in a large heavy-based saucepan over medium heat. Add the prawn shells and cook, stirring, for 2 mins or until prawn shells change colour. Add bay leaves and 6 cups (1.5L) water. Increase heat to high and bring to the boil. Reduce heat to medium. Simmer for 15 mins. Strain through a fine sieve and discard the solids. Place the mixture in a saucepan over low heat.

Step 2

Meanwhile, heat 1 tbs oil in a small frying pan over medium-high heat. Add the breadcrumbs and cook, stirring, for 2 mins or until golden brown.

Step 3

Heat the butter and 1 tbs oil in a large deep heavy-based frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 mins or until onion softens. Add the rice. Cook, stirring, for 3 mins or until well combined. Add the wine or vegetable stock and bring to the boil. Cook, stirring, for 2 mins or until liquid is absorbed.

Step 4

Reduce heat to medium-low. Add 1/2 cup (125ml) hot prawn stock and cook, stirring constantly, until liquid is completely absorbed. Repeat with the remaining stock, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins). Add prawns and cook, stirring, for 2 mins or until the prawns curl and change colour. Stir in spinach and half the parmesan.

Step 5

Combine pesto with the remaining oil in a small jug.

Step 6

Divide risotto among serving bowls. Sprinkle with breadcrumbs and remaining parmesan. Drizzle with pesto mixture. Serve with flat-leaf parsley leaves