LEMONY PRAWN & PEA RISOTTO
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
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
Try this authentic seafood risotto, typical of Venetian cooking
Provided by Carmelita Caruana
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
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)
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
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
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
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
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
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
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
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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Servings 4Total Time 45 minsCategory Dinner
- Heat the stock, wine and 250 ml (1 cup) water in a saucepan (with the saffron, if you're using it), cover and keep at a low simmer.
- Heat the butter and oil in a large saucepan over medium heat until the butter melts, then add the onion and cook for 5 minutes, or until soft. Add the garlic and rice and stir until well coated in the buttery oil.
- Ladle 125 ml (½ cup) hot liquid into the rice and stir constantly until it is all absorbed. Continue adding stock, 125 ml (½ cup) at a time, stirring constantly for about 20 minutes. Add the raw prawns and lemon zest with the final portion of stock. When the prawns are pink and curled and the rice is tender and creamy, stir in the parsley and lemon juice. Serve with Parmesan.
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4.5/5 (33)Total Time 35 minsCategory Main DishesCalories 563 per serving
- In a medium saucepan heat the stock to simmer, then reduce the heat so the stock stays hot through the whole time.
- In a large saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. When the butter has melted add the spring onion and sauté for 2 minutes or until translucent. Add the rice and stir until coated with the oil and butter. Sauté for another 2 minutes. Add the white wine and cook while stirring until the liquid is fully absorbed. Add the stock, about a cup at a time, stirring until absorbed adding more when the rice appears almost dry. Continue adding stock and cooking it for 20 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in 1tablespoon butter and the Parmesan cheese and season with salt pepper.
- In a separate pan, heat the remaining 1tablespoon olive oil and sauté for a couple of seconds minced garlic. Add the raw prawns and cooked them 2 minutes on each side.
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Cuisine ItalianCategory Comfort Food, Dinner PartyServings 4Total Time 1 hr
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place the cherry tomatoes on a roasting tray and drizzle with olive oil, roast for 35 minutes or until their skin has started to split and blacken.
- Heat a tablespoon of oil in a large frying pan and add the onions, celery and red pepper. Cook on a low heat for 4-5 minutes or until softened. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Now add the chilli flakes and continue to stir and fry for 1 minute. Turn the heat up a little and add the rice, stirring until it turns opaque.
- Add the wine and stir through (and pour a glass for yourself). Then start adding the stock one spoonful at a time, stirring gently as you go. As each spoonful is absorbed, add another until the mixture is almost the consistency of rice pudding, but still with some bite to the rice. Pour in the saffron and its water and stir it in. When it’s all absorbed gently stir in the tomatoes, uncooked prawns and coriander and continue stirring until the prawns turn pink.
- Turn off the heat and grind over some black pepper, you can also mix in some butter at this point, cover and leave it to add more richness to the dish. Serve on warmed plates with a sprinkling of fresh coriander, enjoy!
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Servings 6Total Time 45 minsCategory MainsCalories 446 per serving
- Finely grate the Parmesan.In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
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- Put the stock in a medium saucepan on a low heat. Remove the heads and shells from the prawns, leaving the tails attached. Chop the stalks from the mint and throw into the pan, reserving the shelled prawns and mint leaves for later, and bring to a simmer.
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- Place the blitzed ingredients into a large non-stick pan on a medium-low heat with 1 tablespoon of oil. Cook for 10 minutes or until softened but not coloured, stirring occasionally, then stir in the rice with another tablespoon of oil and toast for 2 minutes.
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