Thursday, February 23, 2012

Lemony Prawn and Pea Risotto

I don't know if it's the weather, or if it's just me, but I have been craving good seafood lately. John and I went out to one of my all time favorite restaurant last night, where they are known for their seafood. John go the lobster roll, we shared some mussels, and then I go and order the veggie burger! Everything was yummy, but I did leave wanting more of a fish-filled experience... Hopefully this recipe will help satisfy my cravings!

Serves 4
  • 400 g bag raw prawns, in their shells, defrosted if frozen
  • olive oil
  • 1 red chilli, deseeded, half sliced and half finely chopped
  • 1½ l fish stock
  • 1 onion, chopped
  • 300 g risotto rice (we used arborio)
  • 1 small glass white wine
  • 200 g frozen peas
  • zest and juice 1 lemon

    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.
    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.
    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.

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