• rack of prawns (approximately 28 dublin bay prawns)
  • wild garlic risotto ingredients:
  • 25 g butter
  • 2 shallots (peeled and finely diced)
  • 0.5 tsp fresh thyme
  • 350 g arborio (risotto) rice
  • 0.5 glass dry white wine
  • 700 ml boiling fish/chicken stock
  • 100 ml cream (optional)
  • 75 g freshly grated parmesan
  • salt and cracked black pepper
  • 2 tblsp chopped wild garlic
  • wild garlic salsa ingredients:
  • 3 tomatoes (de-seeded)
  • 3 tblsp olive oil
  • 1 red onion (finely diced)
  • juice of 1 lemon
  • 2 tblsp chopped wild garlic


  • Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact.
  • Heat a large griddle pan until searing hot. Run 2 x 20 cm/8 in bamboo skewers through seven of the peeled prawns and repeat until you have four racks in total.
  • Season to taste.
  • Brush the griddle pan with a little oil and add the racks of prawns, presentation side down. Cook for 1-2 minutes on each side until cooked through and lightly seared.
  • Method Wild Garlic Risotto:
  • On a low heat slowly melt the butter and add the chopped shallots and thyme and cook very gently until completely softened.
  • Add the rice and mix well in to ensure that it does not stick to the base of the pan at this crucial time.
  • Allow the rice to become glazed and cook without any liquid for 3-4 minutes whilst continuing to stir at all times.
  • Next add the white wine and again, do continue to stir the rice because the wine will evaporate off quite quickly.
  • Boil up the stock and add some of this into the rice (the low heat being maintained at all times). Add the stock little by little and never adding the next ladle until the previous one has evaporated. It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.
  • Season lightly and add the chopped wild garlic now.
  • Method Wild Garlic Salsa:
  • Very simply just mix everything together for the salsa in a small bowl.
  • Season lightly with some salt and pepper and store in the fridge until required.


Kevin's tips: Wild garlic can be used instead of basil for a delicious pesto. Add some saffron when cooking the risotto for a varied colour. Crème fraiche or cream cheese can be added instead of the cream to give a creamy version to the risotto. When picking wild garlic the smell is unmistakeable but ensure you wash it well before use. Why not consider cooking the prawns in the risotto for a delicious one pot wonder?