Pea and prawn risotto is one of my all time favourites of the risotto world. It realy is quite refreshiing with the addition of pungent fresh basil and tangy fresh mint. The secret is to keep the risotto rice, peas and prawns Al Dente, amongst the creamy, rich texture of the parmesan risotto.
Ingredients:
200g risotto rice
1.5 litres of vegetable stock
1 tablespoon olive oil
2 medium onions finely chopped
2 cloves garlic, finely chopped
2 wine glasses of dry white wine (1/4 litre)
50 g butter
60 g freshly grated Parmesan
3 good handfuls of frozen peas
1 knob of butter
450 g of raw prawns, peeled
1 handful of fresh basil, chopped
½ a handful of fresh mint, chopped
juice of 1 lemon
570mi water
Method Heat the stock. In a separate pan heat the olive oil, add the onions and garlic, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat. Keep stirring and after a minute it will look slightly translucent. Add the wine and keep stirring. Once the 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. Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. Add the peas and the prawns and simmer for 2 minutes. Add the lemon juice and the herbs and stir. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place a lid on the 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.