Pea & Prawn Risotto

I’m a little bit obsessed with antipasti at the moment. This wasn’t exactly a starter but it was close enough to dinner that I’m putting it in the post.

I picked up some cured meats, sun blush tomatoes, bocconcini, bruschetta bites, marinated fish and served them with olives, cornichon & made some garlic mushrooms.


A little later we had the risotto.

Marinate some large uncooked prawns in olive oil, lemon juice & zest and crushed garlic.

Heat some oil in a large frying pan, add 200g of risotto rice.

Add a “large” glug of white wine and let the rice absorb it.

Add about 1 litre of vegetable stock a ladle full at a time. The first time I made a risotto I thought “Nah, it’ll be fine.” Have patience, you do need to do it this way.

Whilst you’re doing this whizz up spring onions, garlic, parsley & spinach in a processor to get a coarse paste.

When almost all of your stock has gone and your rice is almost ready, pop the paste in along with some frozen peas and stir. Put your last ladle full of stock in and add some butter & grated parmesan cheese.

Stir, season, cover and keep warm.

Cook your prawns then serve up the risotto with the prawns on top & a bit of extra parmesan.


6th May 2013.


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