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.
200-300g prawns, cooked and peeled – at least semi-defrosted
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
- Bring the stock to the boil then keep on a low simmer on one of your stove rings.
- 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.
- 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.
- Pour in the wine and simmer until totally evaporated.
- Stir in 1/2 tsp chilli flakes and 1 tbsp of lemon juice
- 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.
- 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.