An easy recipe of Pea Risotto and Prawns tastes delicious, can look fabulous when served and isn’t too time consuming to prepare.
I love a good creamy risotto and this combination works very well. Whilst travelling I missed a number of my favourite home cooked meals. A good risotto is one of them.
I am easing my way back into sharing recipe ideas, writing and posting.
500 gm Green Prawns (cleaned & tails left or already cleaned)
1 small red chilli (finely chopped)
1 clove garlic (finely chopped)
1 tsp garlic chives (chopped)
1 tsp flat leaf parsley (chopped)
1 tsp tomato paste
Salt and Pepper to taste
1 medium onion (finely chopped)
30 grams butter (unsalted)
1 1/2 cups Arborio Rice (washed and strained several times)
1.25 litres vegetable stock (hot)
1/2 cup (frozen baby peas)
2 tablespoons olive oil
salt and pepper to taste
Preparation Time: 15 minutes (Approximately)
Cooking Time: 25 minutes + 2 minutes resting time (Approximately)
Serves: 3-4 people (Approximately)
- Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat and keep hot.
- Heat the oil in a pan, add the onion and sauté until it has softened and is translucent.
- Add the rice and cook for a few minutes stirring.
- Gradually start adding the stock and continue stirring until the stock evaporates into the rice. Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente. The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.
- Towards the end stir in the butter and then add the peas. Continue to stir until combined with the risotto. Add salt and pepper to taste. Allow to stand for a couple of minutes and you are ready to serve.
- Heat oil in a pan, add the garlic, chilli, chives and sauté for one minute. Ensure that the garlic doesn’t burn.
- Add the tomato paste and cook for a couple of minutes stirring continually.
- Add the prawns and continue cooking for three to five minutes or until the prawns are cooked through.
- Add salt and pepper to taste and remove from the heat.
- Add the flat leaf parsley and stir through the prawns.
- To cook a good risotto, you must always stir the rice throughout the whole cooking process. The stock must be hot or simmering whilst being added to the rice. You do not want the rice to stick to the bottom of the pan and burn. The temperature must be on medium to high for the risotto to bubble away in the pot with the stock. The final result is a creamy consistency and the rice a little al dente.
- A fish stock can also be used for this dish.
- Cooking time for the prawns may vary depending on their size.