Thursday, 15 November 2007

Prawn and pea risotto

Andy had another filling done yesterdat at the dentish so I wanted to cook something that didn't require too much chewing, just in case. I've never made risotto before, even though I quite like them in the restaurants and thought I'll give it a try. People always say that it's simple but you know how it is when cooking something new, it's difficult to know in advance what might go wrong. In any case, it did work beautifully. Even if I realised belatedly that we've almost ran out of frozen peas. Fortunately I had some sugar snap peas left in the fridge so I threw them in too.

Risotto with prawns, peas, sugar snap peas and parsley, with grilled yellow peppers on the side.
Prawn and pea risotto

Ingredients (serves 2):

Chicken or vegetable stock 550ml
Butter 20g
2 tbsp olive oil
2 shallots, diced
1 clove of garlic, crushed
Dry white wine 100ml
Risotto rice 150g
Peas 1 cup
Prawns, peeled 150g
Grated parmesan cheese 25g
Small handful of parsley, chopped
Salt and pepper
Shavings of parmesan cheese, to serve


1. Place the stock in a saucepan, bring to the boil and keep on a low simmering heat.
2. Heat some olive oil in a pan and cook the prawns briefly till just cooked. Remove and set aside.
3. Melt the butter and olive oil in the same pan. Saute the onions and garlic over moderate heat until softened but not browned, about 5 minutes.
4. Add the rice and then white wine, stir well and heat until all surplus liquid has been absorbed.
5. Add a ladle of hot stock to the rice and stir the mixture until all the liquid has been absorbed. Continue to add the remaining stock ladle by ladle, stirring frequently, for 15-20 minutes, until all the liquid has been absorbed and the rice is just cooked to al dente.
6. Stir in the peas and prawns to heat through. Add grated parmesan and parsley, stir well, and season with salt and pepper. Garnish with parmesan shavings and serve.

So, I can now testify that risotto is dead easy to cook (as long as you can stir, you can cook!). I'm going to get some quality dried mushrooms when I'm at the Borough Market and make a mushroom risotto next.

I think it's the starchiness of risotto rice... I was still feeling really full 2 hours after dinner!


Toffeeapple said...

Well done Nilmandra, it looks perfect.

Nilmandra said...

Thanks, Toffee apple! I loved the large juicy prawns in this.

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