King Prawn Risotto

King Prawn Risotto

This creamy king prawn risotto recipe is easy yet full of flavour and delicious for colder days. This risotto pairs particularly well with the Garda DOP extra virgin olive oil by Paolo Bonomelli. This is modern twist on time-honoured authentic seafood risotto is easy to make but looks and tastes impressive.

Lamb stew with artichokes and green peas
Lamb stew with artichokes and green peas
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7 ratings
Category: Main course
Cuisine: Italian

Lamb stew with artichokes and green peas

4 hours
  • 1 jar of 200g of organic artichoke hearts by Moulins Mahjoub
  • 200g of the Moulins Mahjoub organic m'hamsa hand-rolled sun-dried couscous
  • 150g of carrots
  • 4 pieces of lamb or lamb shanks
  • 150g of green peas
  • 4 table spoons of Oro Bailen Reserva Familiar Picual extra virgin olive oil
  • 3 table spoons of plain flour
  • 2 small onions
  • salt and black pepper
  • vegetable stock
  • 1 glass of red wine
  • 1 table spoon of tomato puree
  • 1 glass of white wine
  • 1 bouquet garni
  • 1 garlic clove
  • 2 bay leafs
1 hour
3 hours
Ready in
4 hours
  • Chop the garlic clove finely
  • Preheat the oven at 180 degrees
  • Season the meat with salt and pepper and cover it with flour on both sides
  • Fry the meat with 2 spoons of the extra virgin olive oil for 5 minutes in a pan
  • Take the meat out of the pan and add the onions
  • After 3 minutes, add the glass of red wine and let is cook for 5 minutes
  • Add 1 litre of the vegetable stock, tomato puree and bouquet garni, bring to boil and then move the full content into a steel casserole and place it in the oven for around 2 to 2.50 hours of cooking at 180 degrees until the meat is very tender
  • Add the rest of the extra virgin olive oil into the pan
  • Add the artichokes, carrots and green peas, bay leafs, garlic and cook for 5 minutes
  • Add the white wine and cook for another 5 minutes
  • Add the remaining 1 litre of vegetable stock bring it boil and then cook for another 5 minutes at low temperature. Remove the vegetables from the sauce
  • When the meat is tender, take the casserole out of the oven
  • Remove the meat and boil the sauce for 15 minutes to increase its consistency
  • In the meantime, boil the m'hams for 5 minutes for a crunchy al-dente taste
  • Add the artichokes, carrots peas and meat to the sauce of the casserole and serve it with mhamsa
Nutrition information

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