Prawn Risotto Recipe Jamie Oliver

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LEMONY PRAWN & PEA RISOTTO



Lemony prawn & pea risotto image

Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

400g bag raw prawns, in their shells, defrosted if frozen
3 tbsp olive oil
1 red chilli, deseeded, half sliced and half finely chopped
1 ½l fish stock
50g butter
1 onion, chopped
300g risotto rice (we used arborio)
1 small glass white wine
200g frozen peas
zest and juice 1 lemon

Steps:

  • Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium

PRAWN RISOTTO



Prawn risotto image

Try this authentic seafood risotto, typical of Venetian cooking

Provided by Carmelita Caruana

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 10

450g raw large unshelled prawn
1 garlic clove , peeled
1 fresh bay leaf , shredded
3 tbsp extra-virgin olive oil
85g unsalted butter
2 shallots or a small onion, finely chopped
350g Vialone nano or arborio rice
125ml dry white wine
1 tsp tomato purée
1 tbsp chopped fresh flatleaf parsley , optional

Steps:

  • Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
  • Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
  • Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
  • Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
  • Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
  • Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.

Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium

PRAWN RISOTTO (SHRIMP)



Prawn Risotto (Shrimp) image

This is a great everyday prawn risotto that's a cut above basic risottos. Searing the prawn (shrimp) makes a terrific flavour base that compensates for not using a homemade seafood stock. And as long as you use a large pot, you don't need to stand at the stove for 20 minutes to stir constantly and add hot broth a ladle at a time for ultra creamy risotto - read more in post. Recipe video below.

Provided by Nagi

Categories     Main

Time 35m

Number Of Ingredients 15

1 - 2 tbsp olive oil
400 - 500g (14oz - 1 lb) prawns/shrimp, raw, peeled (Note 1)
Salt and pepper
1 1/2 tbsp (20g) butter
1/2 onion (, finely chopped)
2 garlic cloves (, minced)
1/3 cup (85 ml) dry white wine ((or water))
1 1/2 cups (270g) Arborio rice (, uncooked (Note 2))
3 cups (750ml) chicken broth (, low sodium, at room temp)
1 cup (250 ml) milk (, room temp (full or low fat))
1 cup (150g) frozen peas (, thawed)
1/3 cup (40g) grated parmesan
1 - 2 tbsp (15 - 30g) Extra Butter
Grated parmesan
Finely chopped parsley ((optional))

Steps:

  • Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
  • Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
  • Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
  • Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
  • Add rice and stir for 30 seconds until rice is translucent on edges.
  • Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently.
  • Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
  • Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
  • Risotto should be soupy and rice still a tiny bit undercooked.
  • Add peas and parmesan, quickly stir.
  • Taste, then add salt and pepper, then quickly stir.
  • Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
  • Lastly, gently stir through prawns (tip in any juices too).
  • Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
  • Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.

Nutrition Facts : Calories 511 kcal, ServingSize 1 serving

PRAWN AND PEA RISOTTO



Prawn and pea risotto image

Low in saturated fat, this summery risotto with prawns and peas makes a great weeknight dinner

Provided by Co-op

Categories     ['Dinner']

Time 40m

Yield 2 servings

Number Of Ingredients 9

600ml chicken stock, made with ½ stock cube
10g Co-op unsalted butter
½ onion, finely chopped
150g risotto rice
150g pack Co-op cooked king prawns
100g frozen Co-op peas
Zest and juice of 1 lemon
Handful flat leaf parsley, chopped
Pinch of chilli flakes (optional)

Steps:

  • 1. Heat the stock in a saucepan
  • 2. Meanwhile, melt the butter in a large pan and gently fry the onion for 8-10 mins, until soft but not coloured
  • 3. Stir in the rice to coat all the grains and increase the heat to medium
  • 4. Spoon a ladleful of the stock into the rice and stir until absorbed
  • 5. Repeat, adding a ladleful at a time
  • 6. With the last ladleful, add the prawns and peas, then cook for 5-7 mins, until the prawns are heated through and the rice is tender
  • 7. Stir the lemon juice and some of the zest through the rice, along with some of the parsley
  • 8. Scatter over the remaining zest, parsley and chilli flakes, to serve

Nutrition Facts : Calories 401 calories

PRAWN AND PEA RISOTTO WITH BASIL AND MINT



Prawn and Pea Risotto with Basil and Mint image

For me this risotto really works because of the natural sweetness you get in peas and prawns. With a little help from some delicate herbs it will put a smile on your face. Remember not to use any Parmesan in your basic recipe - not good with fish.

Provided by Jamie Oliver

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

3 good handfuls peas, podded (keep pods on one side)
1 cup stock or water
1 basic risotto recipe, recipe follows
1 pound raw prawns, peeled
1 handful basil, chopped
1/2 handful mint, chopped
1 lemon, juiced
Approximately 2 pints stock (chicken, fish or vegetable as appropriate)
1 tablespoon olive oil
3 shallots or 2 medium onions finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan, omit for any fish-based risottos

Steps:

  • Cook peas in boiling stock or water. Don't 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 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 olive oil.;
  • Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add 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 having absorbed all the flavors from the vegetables. Add the vermouth or 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 wine has cooked into the rice, add your first ladle of hot stock and a good 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 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. 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

BASIC RISOTTO RECIPE - JAMIE OLIVER



Basic Risotto Recipe - Jamie Oliver image

The secret of a good risotto is to stand over it and give it your undivided (and loving) attention for about 17 minutes.

Provided by Delicia T

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 liter chicken stock (or vegetable as appropriate)
1 tablespoon olive oil
3 shallots, finely chopped (or 2 medium onions)
1 head celery, finely chopped (discard any tough outer sticks)
sea salt and black pepper
2 garlic cloves, finely chopped
400 g risotto rice
100 ml dry white vermouth or 100 ml dry white wine
70 g butter
100 g freshly grated parmesan cheese

Steps:

  • Stage 1.
  • Heat the stock.
  • Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
  • Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
  • Turn up the heat now.
  • At this crucial point you can`t leave the pan and anyway this is the best bit.
  • While slowly stirring continuously you are beginning to fry the rice.
  • You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
  • You must keep the rice moving.
  • After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
  • Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
  • It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
  • I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
  • Try both see what you think.
  • Stage 2.
  • Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
  • Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
  • Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
  • This will take about 15 minutes.
  • Taste the rice is it cooked?
  • Carry on adding stock until the rice is soft but with a slight bite.
  • Check seasoning.
  • Stage 3.
  • Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
  • Stir gently.
  • Eat it as soon as possible while it retains its moist texture.
  • Serve it on its own or with a crisp green salad and a hunk of crusty bread.
  • If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
  • To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

Nutrition Facts : Calories 343.9, Fat 18.7, SaturatedFat 9.8, Cholesterol 44.7, Sodium 644.8, Carbohydrate 30.2, Fiber 1.3, Sugar 4.3, Protein 13.2

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