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Lemon Prawn and Pea Risotto Recipe

Lemon Prawn and Pea Risotto Recipe

Risotto is a Northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 People

Equipment

  • Parchment Paper or Silpat® Baking Mat

Ingredients
  

  • 5 cup Fish or Chicken Stock divided
  • 1 pound large Prawns or Shrimp peeled, deveined and tails-on
  • 1/4 cup Extra Virgin Olive Oil divided
  • 1 small Yellow Onion finely diced
  • 1 large stalk Celery finely diced
  • 2 cloves Garlic finely minced
  • Sea salt and freshly ground Black Pepper to taste
  • 1 1/2 cup Arborio Rice
  • 1/2 cup dry White Wine
  • 1 cup frozen Peas
  • 3 tablespoon fresh Parsley chopped
  • 2 teaspoon fresh Lemon Zest preferably organic
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1/4 cup Parmesan Cheese freshly grated (optional)
  • 2 large organic Lemons quartered

To Serve

  • Additional fresh Parsley chopped, and grated Parmesan Cheese, if desired.

Instructions
 

  • Place the top oven rack in the center position and pre-heat the oven to 400°F.
  • Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
  • Add the prawns to a large bowl.
  • Drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste. Toss to combine.
  • Spread seasoned shrimp in an even layer on the prepared baking sheet. Set aside.
  • In a separate large skillet, heat remaining olive oil over medium heat.
  • Add onion, celery and garlic. Season with salt and black pepper, to taste. Stir to combine.
  • Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4 - 5 minutes.
  • Add Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1 - 2 minutes.
  • Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2 - 3 minutes.
  • Add 1/2 cup of the warm fish or chicken stock to the skillet. Stir constantly until it is absorbed into the rice, approximately 2 - 3 minutes.
  • Repeat with the remaining stock, stirring continually until all excess liquid is absorbed and rice is cooked through, approximately 25 - 30 minutes total.
  • Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
  • Once the peas are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5 - 6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
  • When the peas are heated through, stir fresh parsley, lemon zest, lemon juice and grated cheese (if using) into the risotto until thoroughly combined.
  • Serve immediately topped with the roasted prawns and fresh lemon wedges on the side.
  • Top with additional fresh parsley and Parmesan cheese, if desired.