Prawn, pea and courgette risotto recipe

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Prawn, pea and courgette risotto recipe

The fresh flavours in this risotto make it a guaranteed winner at the dinner table. Juicy prawns, peas and soft herbs like parsley, mint, dill and chives sing out.

Ingredients

For the garlic and herb butter
  • 250 g salted butter, softened
  • 3 garlic cloves, grated or finely chopped
  • 4 tbsp chopped herbs such as parsley, chives, coriander (cilantro), rosemary or whatever you fancy
  • 1 tbsp freshly ground black pepper
  • 8.8 oz salted butter, softened
  • 3 garlic cloves, grated or finely chopped
  • 4 tbsp chopped herbs such as parsley, chives, coriander (cilantro), rosemary or whatever you fancy
  • 1 tbsp freshly ground black pepper
  • 8.8 oz salted butter, softened
  • 3 garlic cloves, grated or finely chopped
  • 4 tbsp chopped herbs such as parsley, chives, coriander (cilantro), rosemary or whatever you fancy
  • 1 tbsp freshly ground black pepper
For the risotto
  • 3 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 400 g arborio rice
  • 150 ml white wine
  • 1.2 l good-quality hot fish, shellfish or vegetable stock
  • 200 g shelled and de-veined raw king prawns, fresh or frozen and thawed for 2 hours
  • 1 courgette, cut into 1cm (0.5 inch) chunks
  • 3 spring onions, sliced
  • 200 g frozen peas
  • 2 cm (0.75 inch) disc of garlic and herb butter (see separate recipe) or 30g/1oz salted butter
  • 80 g parmesan, finely grated plus extra to garnish
  • 1 pinch salt and white pepper
  • 2 tbsp chopped herbs such as parsley, mint, dill and chives
  • 1 lemon (zest only)
  • 3 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 14.1 oz arborio rice
  • 5.3 fl oz white wine
  • 2.1 pints good-quality hot fish, shellfish or vegetable stock
  • 7.1 oz shelled and de-veined raw king prawns, fresh or frozen and thawed for 2 hours
  • 1 courgette, cut into 1cm (0.5 inch) chunks
  • 3 spring onions, sliced
  • 7.1 oz frozen peas
  • 2 cm (0.75 inch) disc of garlic and herb butter (see separate recipe) or 30g/1oz salted butter
  • 2.8 oz parmesan, finely grated plus extra to garnish
  • 1 pinch salt and white pepper
  • 2 tbsp chopped herbs such as parsley, mint, dill and chives
  • 1 lemon (zest only)
  • 3 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 14.1 oz arborio rice
  • 0.6 cup white wine
  • 5.1 cups good-quality hot fish, shellfish or vegetable stock
  • 7.1 oz shelled and de-veined raw king prawns, fresh or frozen and thawed for 2 hours
  • 1 courgette, cut into 1cm (0.5 inch) chunks
  • 3 spring onions, sliced
  • 7.1 oz frozen peas
  • 2 cm (0.75 inch) disc of garlic and herb butter (see separate recipe) or 30g/1oz salted butter
  • 2.8 oz parmesan, finely grated plus extra to garnish
  • 1 pinch salt and white pepper
  • 2 tbsp chopped herbs such as parsley, mint, dill and chives
  • 1 lemon (zest only)

Details

  • Cuisine: Italian
  • Recipe Type: Risotto
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. If you are making the garlic and herb butter, make this first. Mix together the softened salted butter, garlic cloves, chopped herbs and black pepper.
  2. Unroll a sheet of plastic wrap (clingfilm) onto the work surface. Spoon the butter onto the plastic wrap in a rough rectangle shape. Roll the wrap around the butter, then twist the ends to make a tight cylinder. Chill in the freezer for 10 minutes, until firm (or for longer in the refrigerator, depending on how much time you have).
  3. Next, make the risotto. Heat the olive oil in a large frying pan, add the onion and fry for a couple of minutes, until soft but not browned.
  4. Add the rice and stir well, then pour in the wine. Allow it to bubble and almost evaporate.
  5. Add a ladleful of stock and stir constantly until it has all been absorbed, before adding another ladle. Repeat this process until three-quarters of the stock has been used up.
  6. Add the prawns and cook for 2 minutes until they turn pink, stirring all the time and adding more stock as needed.
  7. Add the courgette and cook for 4–5 minutes, then tip in the spring onions and the peas, stirring all the time and adding more stock until the rice is cooked but still has a bit of texture.
  8. Take the pan off the heat and stir in the butter and parmesan. If the risotto becomes too thick and claggy, add a little more stock so it has a slightly runny consistency.
  9. Finally, check the seasoning and stir through the herbs, then serve straight away with a little more grated parmesan and lemon zest.

This recipe is from Good Food, Sorted by Chris Bavin. Published by DK, 7 March 2019, £18.99.

Good Food Sorted book jacket

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