Prawn and Pea Risotto
Succulent, tender prawns lay atop a bed of early peas and creamy rice flavored with fresh herbs and zesty lemon in this easy Prawn and Pea Risotto recipe.
Ingredients
- 5 cups fish or chicken stock divided
- 1 lb large prawns (or shrimp) peeled, deveined, and tails-on
- ¼ cup extra virgin olive oil
- 1 small yellow onion finely diced
- 1 large celery stalk finely diced
- 2 garlic cloves minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 1 cup frozen peas
- 3 tbsp fresh parsley chopped
- 2 tsp fresh lemon zest preferably organic
- 1 tbsp fresh lemon juice
- 2 large organic lemons quartered
- Sea salt and black pepper to taste
- ¼ cup Parmesan cheese freshly grated (optional)
Instructions
- Begin by preheating the oven to 400°F and place the top oven rack in the center position. Then line a large, rimmed baking sheet with a Silpat® baking mat or parhcment paper. Set aside.
- Next, add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
- Place the prawns in a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Then spread the shrimp into an even layer on the prepared baking sheet. Set aside.
- In a separate large skillet, heat the remaining olive oil over medium heat. Add in the onion, celery, and garlic, season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, around 4-5 minutes.
- Next, add the Arborio rice to the skillet and lightly toast, stirring continously for approximately 1-2 minutes. Pour in the wine and scontinue tirring sntil the wine is almost fully absorbed, approximately 2-3 minutes
- Add one-half cup of the warm fish or chicken stock into the skillet and stir constantly until it is absorbed into the rice, about 2-3 minutes. Repeat with the remaining stock, stirring continuously until the excess liquid is absorbed and the 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 have been added to the risotto, place the prepared prawns into the pre-heated oven and roast for around 5-6 minutes, or until they are opaque. Do not overcook. Remove from the oven and set aside.
- Once the peas are heated through, stir the fresh parsley, lemon juice, lemon zest, 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. Garnish with additional fresh parsley and grated parmesan cheese, if desired. Enjoy!