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Ingredients
- 3 x good handfuls peas, podded, (keep pods on one side)
- 1 c. stock or possibly 1 c. water
- 1 x basic risotto, recipe, (see recipe)
- 1 lb raw prawn, peeled
- 1 handf basil, minced
- 1/2 handf mint, minced
- 1 x lemon, juiced
- Â Â Risotto Recipe
- 2 pt stock, chicken, fish, or possibly, vegetable, as appropriate
- 1 Tbsp. extra virgin olive oil
- 3 x shallot or possibly 2 medium onion, finely, minced
- 2 clv garlic, finely, minced
- 1/2 head celery, finely, minced
- 14 ounce arborio rice
- Â Â sea salt
- Â Â freshly grnd black pepper
- 2 x wine glasses dry white vermouth, (dry Martini or possibly Nouilly Prat) or possibly dry white wine
- 2Â 1/2 ounce butter
- 3Â 1/2 ounce freshly grated parmesan cheese, omit for any fish-based risottos
Directions
- Cook peas in boiling stock or possibly water. Do not 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 in 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 extra virgin olive oil.
- Risotto Recipe:Stage
- 1. Heat stock. In a separate pan heat the extra virgin olive oil, add in the shallots or possibly onion, garlic and celery and slowly fry for about 3 min. When the vegetables have softened, add in 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/soft having absorbed all the flavors from the vegetables. Add in the vermouth or possibly 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 possibly wine has cooked into the rice, add in your first ladle of warm stock and a good healthy 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 min. Taste the rice - is it cooked Carry on adding stock till the rice is soft but with a slight bite. Do not forget to carefully check the seasoning.
- Stage
- 4. Remove from the heat and add in the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 min. 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 659 | |
| Calories from Fat 226 | 34% |
| Total Fat 25.67g | 32% |
| Saturated Fat 14.11g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1627mg | 68% |
| Potassium 224mg | 6% |
| Total Carbs 85.06g | 23% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.75g | 2% |
| Protein 17.66g | 28% |
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