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 teaspoons salt

• 1/2 cucchiaini di pepe nero macinato fresco

• 1200ml low-salt chicken broth

• 350ml chopped onion

• 4 teaspoons finely chopped fresh thyme, divided

• 275g arborio rice or medium-grain white rice

• 120ml dry white wine

• Vegetable oil (for frying)

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.