Prawn and pea risotto
 

Prawn and pea risotto is a typical Italian risotto.  The flavours of the prawns and the peas augment each other extremely well but the success of the dish comes from using a good fish stock.  It can be served as a starter or as a supper dish.  It is probably not ideal for entertaining (unless your guests are predisposed to to hovering round the stove) because it does require continual attention for the cooking time.

Preparation Time: 10 Mins

Cooking Time: 30 Mins

Total Time: 40 Mins

Ingredients

For 2 servings…

60 cl               Stock  - fish

1 tbs               Olive oil    

3 knobs           Butter       

1 clove            Garlic  - chopped finely          

½                   Onion  - chopped finely          

200 gms          Rice  - Arborio        

1 small glass     Wine  - dry white     

30 gms            Parmesan cheese  - grated      

150 gms          Prawns  - cooked     

50 gms            Peas  - shelled        

                      Pepper  - black        

                      Salt          

Method

Heat the stock in a pan until it simmers very gently.

Heat the olive oil in a large pan with a knob of butter.  Gently fry the garlic and onion until the onion is

soft and translucent.

Add the rice and coat with the olive oil, butter, garlic and onion mixture.  Cook for 2 minutes.

Pour in the white wine and cook until the liquid is absorbed.  Once absorbed, add a ladle of the simmering stock and cook until absorbed.  Continue until all of the stock is absorbed and the rice is al dente.  Stir in the remaining butter, the parmesan cheese, prawns and peas and seasoning.  Cook gently for a minute or so to warm the prawns and cook the peas.

Serve.

Wine recommendations

A crispy white wine.

Conventional

     Muscadet Sèvre et Maine Sur lie

Interesting

     Mâcon

     Pinot Gris

     Sancerre