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 colheres de sopa de azeite extra-virgem, divididas

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

• 150g cornmeal

• 1/2 colher de chá de sal

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 1200ml de caldo de galinha com baixo teor de sal

• 350ml de cebola picada

• 4 teaspoons finely chopped fresh thyme, divided

• 275g arborio rice or medium-grain white rice

• 120ml de vinho branco seco

• Óleo vegetal (para fritar)

• 120ml de queijo parmesão fresco ralado

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.