Brad's Butternut, English Pea and Prawn Risotto

Recipe: Delicious Brad's Butternut, English Pea and Prawn Risotto

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Brad's Butternut, English Pea and Prawn Risotto.

You can cook Brad's Butternut, English Pea and Prawn Risotto using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's Butternut, English Pea and Prawn Risotto

  1. Prepare 1 lb of 16-21 count prawns, remove all shell.
  2. It’s 2 clove of minced garlic, divided.
  3. Prepare to taste of Sea salt, black pepper.
  4. Prepare 1 of shallot, minced.
  5. You need 1 cup of cubed butternut squash, about 1/2 inch.
  6. You need 1/2 cup of butternut squash puree.
  7. Prepare 1/2 cup of English peas, thawed. If fresh blanch.
  8. Prepare 6 strips of bacon, chopped and cooked.
  9. Prepare 1 cup of arborio rice.
  10. Prepare 3/4 cup of white wine, I used pinot griggio.
  11. It’s 4 cups of warm chicken stock.
  12. It’s 1/3 cup of shredded parmesan cheese, plus a little for garnish.
  13. Prepare 1 tbsp of butter.

Brad's Butternut, English Pea and Prawn Risotto instructions

  1. Boil a pot of water. Add squash cubes. Blanch them for 2-3 minutes or until you just start to feel them soften a little. Drain and immediately immerse in ice water to stop the cooking process. After they cool, drain and set aside..
  2. Heat a large frying pan over medium heat. When hot, add 2 tbs olive oil. Add 1 clove garlic and shallots. Saute until shallots are sweated off, but not browned..
  3. Add rice to frying pan and cook for a couple minutes. Do not let it brown..
  4. Add the wine, stir very often until it absorbs into the rice most of the way. Star adding the broth, one cup at a time. Let it absorb most of the way between additions..
  5. When you add the 3rd cup of stock. Add the blanched squash, peas, bacon, and squash puree..
  6. Meanwhile heat another pan. Add oil. Saute remaining garlic for 30 seconds. Add prawns and season with salt and pepper. The prawns should only need about 2 minutes per side. When done, drain on paper towels..
  7. Taste the rice. It should be tender, yet not mushy. Just a little bite to it. You may or may not need all of the last cup of broth. Adjust seasoning. Add the butter and parmesan at the end. Mix well..
  8. Plate the risotto. Arrange prawns on top. Garnish with a little parmesan, and a squeeze of lemon juice if desired. Serve immediately, enjoy..

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