Prawn and Pea Risotto

One of those “oh, I really should get round to using up those prawns that I bought when they were reduced and then have been malingering around the freezer ever since” recipes. Tasty. It does require a fair amount of stove-time but you’ll be rewarded, and as there’s not much preparation of ingredients needed – you can chop the onion while the pan is heating up, the garlic while the onion is cooking, and heat the stock while the onion and garlic are softening – it can be ready in about 35 minutes. For wine, I just used the weird Tesco’s wine that comes in a 250ml carton like orange juice. It tastes about as good as the cartons of 100% from concentrate orange juice as well. But for the risotto it was just fine and dandy.

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(serves 4)

200-300g prawns, cooked and peeled – at least semi-defrosted
60g butter
1 tsp chilli flakes
1½l fish stock (or vegetable stock with a dash of fish sauce)
1 onion , chopped
1-2 cloves garlic, diced
300g risotto rice (eg arborio)
1 small glass white wine
300g frozen peas
zest and juice 1 lemon / 2 tbsp lemon juice

  1. Bring the stock to the boil then keep on a low simmer on one of your stove rings.
  2. In a separate pan, melt half the butter over a medium heat. Stir in the onions and soften gently for a few minutes, then stir in the garlic and cook for another 4-5 minutes until soft but not coloured, stirring occasionally.
  3. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  4. Pour in the wine and simmer until totally evaporated.
  5. Stir in 1/2 tsp chilli flakes and 1 tbsp of lemon juice
  6. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). When you have a couple of ladlefuls still to go, stir through the prawns and peas. The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  7. Stir through the remaining chilli flakes, lemon juice and butter. Let the risotto rest for a few mins, then serve, topped with the lemon zest if using.

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