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Fried Cornmeal Prawns with Butternut Squash Risotto

Fried Cornmeal Prawns with Butternut Squash Risotto

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This sophisticated high-protein dish brings together the succulent texture of seasonal seafood with the comforting, earthy sweetness of a classic Italian-style rice base. The prawns are coated in a light cornmeal crust and fried until golden and crisp, providing a wonderful contrast to the velvety butternut squash risotto. Infused with fresh thyme, garlic and a generous grating of Parmesan cheese, the risotto delivers a deep, savoury flavour that perfectly complements the natural sweetness of the oven-roasted squash.

Ideal for an elegant weekend dinner or a nutritious homemade treat, this vibrant meal is as visually striking as it is satisfying. By roasting the squash whole, you lock in an intense depth of flavour, creating a smooth puree that adds a beautiful golden colour to the rice. Serve this dish in warmed bowls to keep the risotto perfectly creamy while you enjoy the crunch of the seasoned prawns.

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 כפיות מלח
1/2 כפיות פלפל שחור טחון טרי
1200 מ"ל ציר עוף דל מלח
350 מ"ל בצל קצוץ
4 teaspoons finely chopped fresh thyme, divided
275g arborio rice or medium-grain white rice
120 מ"ל יין לבן יבש
שמן צמחי (לטיגון)
120ml freshly grated Parmesan cheese

How to make Fried Cornmeal Prawns with Butternut Squash Risotto

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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.