Name: Lemony prawn & pea risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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; 1 ½l fish stock; 50g butter; 1 onion chopped; 300g risotto rice (we used arborio); 1 small glass white wine; 200g frozen peas; zest and juice 1 lemon

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Lemony prawn & pea risotto

Lemony prawn & pea risotto

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.3 out of 5.157 ratingsRate

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Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

400g bag raw prawns

in their shells, defrosted if frozen
3 tbsp olive oil
1 red chilli

deseeded, half sliced and half finely chopped
1 ½l fish stock
50g butter
1 onion

chopped
300g risotto rice

(we used arborio)
1 small glass white wine
200g frozen peas
zest and juice 1 lemon

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Nutrition: per serving

kcal618
fat22g
saturates9g
carbs72g
sugars8g

low
fibre7g

high
protein25g
salt1.61g

Method

step 1

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.
step 2

Bring the stock to the boil and keep on a low 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.
step 3

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.

Recipe from Good Food magazine, September 2008

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A star rating of 4.3 out of 5.157 ratings

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