Fried Cornmeal Prawns with Butternut Squash Risotto

Ingredients for Fried Cornmeal Prawns with Butternut Squash Risotto

• 1 1 3/4- to 900g butternut squash

• 24 uncooked large prawns (about 575g), peeled, deveined

• 3 1/2 tablespoons extra-virgin olive oil, divided

• 3 large garlic cloves, peeled, smashed, plus 2 large garlic cloves, chopped

• 150g cornmeal

• 1/2 चम्मच नमक

• 1/2 चम्मच ताज़ी पिसी हुई काली मिर्च

• 1200ml low-salt chicken broth

• 350 मिली कटा हुआ प्याज

• 4 teaspoons finely chopped fresh thyme, divided

• 275g arborio rice or medium-grain white rice

• 120 मिलीलीटर सूखी सफेद वाइन

• सब्जी का तेल (तलने के लिए)

• 120ml freshly grated Parmesan cheese

Preheat oven to 204°C. Pierce squash several times. Place on baking sheet; roast until tender, about 1 hour. Cool. Cut squash in half; discard seeds. Scoop flesh into processor. Puree until smooth. Measure 350ml puree (reserve remaining puree for another use). DO AHEAD: Can be made 1 day ahead. Cover; chill.

Place prawns, 1 1/2 tablespoons olive oil, and 3 smashed garlic cloves in large resealable plastic bag; turn to coat. Chill 2 to 3 hours, turning bag occasionally.

Stir cornmeal, 1/2 teaspoons salt, and 1/2 teaspoons pepper in medium bowl. Add prawns; toss. Arrange in single layer on large plate.

Preheat oven to 93°C. Bring broth to simmer in heavy small saucepan; reduce heat to low and keep hot. Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium-high heat. Add onion and cook until beginning to brown, stirring often, about 5 minutes. Add chopped garlic and 2 teaspoons thyme; stir 1 minute. Add rice and stir 1 minute. Add wine; stir until almost absorbed, about 2 minutes. Reduce heat to medium. Add 240ml hot broth and cook until almost all liquid is absorbed, stirring often. Continue adding hot broth 240ml at a time and stirring frequently until rice is almost tender, about 15 minutes.

Meanwhile, add enough vegetable oil to heavy large skillet to reach depth of 1/4 inch. Heat oil over high heat. Working in 2 batches, fry prawns until golden brown and cooked through, about 1 1/2 minutes per side. Transfer to paper-towel-lined baking sheet and place in oven to keep warm.

Rewarm reserved 350ml squash puree in microwave. Add warm puree to risotto and stir until rice is tender but still firm, about 2 minutes. Stir in Parmesan cheese and remaining 2 teaspoons thyme. Season with salt and pepper.

Divide risotto among bowls. Top with prawns and serve.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.