PRAWN AND PEA RISOTTO WITH BASIL AND MINT
For me this risotto really works because of the natural sweetness you get in peas and prawns. With a little help from some delicate herbs it will put a smile on your face. Remember not to use any Parmesan in your basic recipe - not good with fish.
Provided by Jamie Oliver
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Cook peas in boiling stock or water. Don't waste pods, you can place them in the stock after the peas are cooked to infuse their fantastic delicate flavor. Use this stock as part of the stock/water for the risotto. At the end of Stage 3 in the basic risotto recipe, add the prawns and peas and simmer for 1 minute as prawns take no time to cook. At Stage 4 of the risotto recipe throw in the fresh herbs and squeeze the lemon juice. Stir and serve immediately. Drizzle with good peppery olive oil.;
- Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.
- Yield: 6 servings
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
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
PRAWN RISOTTO
Try this authentic seafood risotto, typical of Venetian cooking
Provided by Carmelita Caruana
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
- Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
- Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
- Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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