SPRING PRAWN, PEA AND MINT RISOTTO
You can part-cook this prawn risotto, just as they do in restaurants, then finish it in front of your dinner party guests. Impressive, easy to do and much less stressful. We've got lots more risotto recipes for you to try, including vegetarian and meaty ideas.
Provided by Georgina Hayden
Categories Prawn recipes
Time 50m
Yield Serves 4-6
Number Of Ingredients 14
Steps:
- Heat 800ml of the stock in a pan. In a separate large pan, melt half the butter with a splash of olive oil over a low-medium heat. Add the onion and fennel, then fry, stirring, for 10 minutes until starting to soften. Add the rice, turn up the heat a little and stir to coat the grains in oil.
- After a few minutes, pour in the wine, then stir constantly until it's absorbed. Season with salt and black pepper, then turn down the heat.
- Add a ladle of hot stock and stir until incorporated. Keep adding stock, allowing each ladleful to be fully absorbed before adding the next. Once all the 800ml stock has been added and the rice is about three-quarters cooked, remove the pan from the heat. Pour the risotto into a baking tray and leave to cool. Cover and chill until you're ready to finish cooking (see Make Ahead). Wash the pan.
- When you're ready to serve the risotto, toss the prawns in a bowl with a pinch of chilli flakes, season well, then add the lemon zest. Drizzle with a little oil and set aside.
- Heat the remaining stock in a pan, then add the peas. Spoon the cooled risotto into the washed pan, then continue to cook, ladling in the hot stock and peas and stirring until absorbed, as before. The risotto is ready once all the stock has been used or the rice is tender but retains a little bite (See The Skills). Stir in the pecorino and mint, then cover the pan with a lid or foil for 5 minutes.
- Meanwhile, put a large frying pan over a medium-high heat and add the remaining butter. Fry the prawns for 4-5 minutes until cooked through and golden. Serve the risotto, topped with the buttery prawns and any cooking juices. Toss the pea shoots with a little lemon juice and arrange artfully on top. Serve straightaway.
Nutrition Facts : Calories 530kcals, Fat 19.7g (9.4g saturated), Protein 24.3g, Carbohydrate 61.9g (4.1g sugars), Fiber 4g
LEMONY PRAWN & PEA RISOTTO
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium
SHRIMP AND PEA RISOTTO
This recipe is a simple scaled down version of the Naked Chef's recipe for Prawn and Pea Risotto with Basil and Mint. Colorful, simple and the peas and shrimp make it really sweet. Comfort Food at its finest. Thanks Jamie!! =)
Provided by Aroostook
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat stock.
- In a separate fry pan heat the olive oil.
- Add onion, garlic and celery and slowly fry for about 3 minutes.
- Add rice to veggies Season with s& p and turn up the heat.
- As the rice begins to fry, stir it.
- After a minute it will look slightly translucent Add your first ladle of hot stock and a 1/8 tsp.
- salt.
- Turn down the heat to a simmer.
- Keep adding ladles of stock for 15 minutes, stirring and allowing liquid to be absorbed before adding the next.
- Add stock until the rice is soft but firm Remove from the heat.
- Add butter and Parmesan Stir gently.
- Place lid on pan and allow to sit for 2 to 3 minutes.
- Add shrimp and peas and simmer for 1 minute.
- S& P to taste Serve with a bit of olive oil drizzled over the top.
Nutrition Facts : Calories 643.1, Fat 24.3, SaturatedFat 12.6, Cholesterol 202.4, Sodium 784.5, Carbohydrate 72.1, Fiber 4.9, Sugar 8.2, Protein 32.2
EASY PRAWN RISOTTO WITH PEAS
Creamy prawn risotto with peas with lemon and garlic is an easy, delicious dinner recipe perfect for spring.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Peel and devein the prawns than add to a medium mixing bowl.
- Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
- Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
- In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
- Add the garlic and cook for 30 minutes. Pour in the rice and stir.
- Pour in the white wine and allow to reduce.
- Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
- Stir in the peas, butter and parmesan then season with salt and pepper to taste.
- Add a generous squeeze of lemon juice.
- Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.
Nutrition Facts : Calories 525 kcal, Carbohydrate 92 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 947 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
PEA AND MINT RISOTTO
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a bare simmer in a medium saucepan.
- Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the shallots and garlic, and cook, stirring, until softened, about 2 minutes. Add the Arborio, stirring to coat. Add the wine and simmer until evaporated.
- Add just enough of the simmering stock to cover the rice. Cook, stirring constantly, until the rice is almost dry; adjust the heat to keep the liquid at a low bubble. Repeat with more stock to cover. Continue to cook in this manner until the rice is creamy and al dente, 20 to 25 minutes total; you may not use all of the broth.
- Add the peas and cook, stirring, until heated through, about 2 minutes. Stir in the Parmesan, the remaining 2 tablespoons butter and the lemon juice and nutmeg. Add a splash more stock or water if necessary to loosen the risotto. Season with salt and pepper, and stir in the mint.
- Transfer the risotto to a serving bowl, top with mint leaves and serve with additional Parmesan.
PEA, BASIL & MINT RISOTTO
Make and share this Pea, Basil & Mint Risotto recipe from Food.com.
Provided by JustJanS
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring the stock to a steady simmer in a saucepan.
- Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
- Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
- Add the rice and stir for 1 minute, making sure all the grains are well coated.
- Add the wine and stir until completely absorbed.
- Add the stock a ladle at a time, sirring frequently.
- Wait until each addition is almost completely absorbed before adding the next ladle.
- Reserve 1 ladle to add at the end.
- Half way through cooking the rice add the peas.
- After 18-20 minutes the rice should be creamy and tender but still have a little bite.
- Add remaining ladles of stock and turn off the heat.
- Stir through the herbs, cheese and juice and season to taste before serving.
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