Lemony Prawn and Pea Risotto Recipe
Ingredients
| 400 g bag raw prawns, in their shells, defrosted if frozen | ||
| Olive oil | 3 Tablespoon | |
| 1 red chilli, deseeded, half sliced and half finely chopped | ||
| 1.5 litres/2 3/4 pints fish stock | ||
| Onion | 1 , chopped | |
| 300 g/10 oz risotto rice | ||
| 1 small glass white wine | ||
| 200 g/8 oz frozen peas | ||
| Zest and juice 1 lemon | ||
Directions
GETTING READY
1. Peel the prawn, keeping the head and shells
MAKING
2. In a large saucepan, heat a tablespoon of olive oil and fry the prawn shells and heads with sliced chilli till toasted and changed colour
3. Pour the stock and alow to boil, turn down the heat and let it simmer
4. For the risotto, remember to ladle the stock without shells and stir in the peas and prawns with the final addition of stock
5. Cook till prawns change colour, add chopped chilli, lemon juice and remaining olive oil
6. Let it rest for a while before serving
SERVING
7. Sprinkle lemon zest and serve
1. Peel the prawn, keeping the head and shells
MAKING
2. In a large saucepan, heat a tablespoon of olive oil and fry the prawn shells and heads with sliced chilli till toasted and changed colour
3. Pour the stock and alow to boil, turn down the heat and let it simmer
4. For the risotto, remember to ladle the stock without shells and stir in the peas and prawns with the final addition of stock
5. Cook till prawns change colour, add chopped chilli, lemon juice and remaining olive oil
6. Let it rest for a while before serving
SERVING
7. Sprinkle lemon zest and serve
Chef
