Lemony prawn & pea risotto
Lemony prawn & pea risotto
2016-07-04 23:25:24
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
- 400g bag raw prawns, in their shells, defrosted if frozen
- 3 tbsp olive oil
- 1 red chilli , deseeded, half sliced and half finely chopped
- 11⁄2 l fish stock
- 1 onion, chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 200g frozen peas
- Zest and juice of 1 lemon
Instructions
- Peel the prawns, keeping the heads and shells.
- Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour.
- Pour in the stock and bring to the boil, then turn down to a simmer.
- In a separate pan, melt half the butter over a medium heat.
- Stir in the onions and sweat gently for 8-10 mins 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.
- Add the stock, a ladleful at a time, stirring with each addition until absorbed.
- Stir through the prawns and peas.
- 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).
- 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.
- Cook until the prawns change colour.
- Stir through the chopped chilli, lemon juice and remaining olive oil.
- Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Tina's Cooks https://tinascooks.com/
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