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PEA AND PRAWN RISOTTO

Topped with baby root veg, surrounded by petit pois puree

Risotto Ingredients: 

  • 2tbsp olive oil
  • 50g butter, divided in two
  • 1 onion, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 garlic clove, chopped
  • 350g Arborio rice
  • 200ml dry white wine
  • 1 litre chicken stock
  • Salt and freshly ground black pepper to taste
  • 250g peas
  • 15 prawns, peeled and de-veined
  • 2tbsp grated Parmesan
  • Zest and juice of ½ lemon
  • 1 tbsp chopped fresh mint leaves

Garnish:

  • 1 punnet baby carrots, blanched
  • 2 baby beetroot, thinly sliced and blanched
  • Pea shoots and balsamic reduction

Petit Pois Puree Ingredients: 

  • 25g butter
  • 1 onion, finely choooed
  • 1 clove garlic, thinly sliced
  • 500g petit pois (baby peas)
  • 500ml chicken stock
  • 1tbsp chopped fresh mint
  • Salt and freshly ground black pepper to taste

 

Petit Pois Puree Method:

  1. Melt the butter in a saucepan and add the onions and garlic; sauté gently until tender. Add the chicken stock and increase the heat, bringing to a rapid boil. Add the peas and cook for three minutes.
  2. Transfer to a blender, and process until smooth. Place a dish towel on top of the blender lip, and hold in place, as hot liquids expel a lot of steam when blended. Pass through a fine sieve and season to taste. Set aside.

 

Risotto Method:

  1. Heat the stock and white wine separately in saucepans to keep warm.
  2. Heat the olive oil and 25g butter in a pan. Add the onion, celery and garlic and cook gently over a medium heat to soften, usually for about five minutes. Add the rice and stir over the heat for a minute, in order for the butter to coat the rice and start toasting the grains.
  3. Add about 200ml of the stock and 75ml of wine to the rice, along with some seasoning. Occasionally stirring gently, simmer over a medium heat until the liquid has nearly all drawn into the rice. Add a further 200ml of hot stock and another 75ml of wine, and repeat the process until the rice cooks. Add more liquid as needed, until the rice is cooked through (roughly 15 minutes). The risotto should be fairly liquid, rather than stiff.
  4. Add the peas and prawns and cook for another three minutes. Then stir in the parmesan, remaining butter, lemon zest and juice. Check the seasoning and turn off the heat; leave to rest for five minutes. Add the mint, just before service. Serve the risotto on one side of a shallow bowl, garnish with the root vegetables, pea shoots and balsamic reduction.
  5. Pour a little petit pois into the bowl and serve immediately

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