Creamy Sweet Pea Risotto with Lemon Herb Prawns Image

Creamy Sweet Pea Risotto with Lemon Herb Prawns

Make this Tonight - "Savory Spring Prawns & Sweet Peas"

20
Prep Time
(Minutes)
25
Cook Time
(Minutes)

Ingredients

Creamy Sweet Pea Risotto

  • 8 cups vegetable stock, divided (always safe to have extra)
  • ½ cup olive oil, divided
  • 2 cups arborio rice
  • 1 shallot, small dice
  • ½ cup goat cheese
  • 4 tablespoons unsalted butter (1/2 stick)
  • Pea Puree, recipe follows
  • ½ cup parmesan, grated
  • ½ lemon, juice
  • Kosher salt, to taste
  • ¼ cup chives, chopped, reserve a tiny amount for garnish
  • 1 tablespoon parsley leaves, chopped
  • ½ cup English peas, blanched and shocked
  • Black pepper, to taste
  • Lemon Herb Prawns (see recipe)
  • Garnish:
  • 1oz frisee, torn
  • 1oz mustard frill
  • ½ tablespoon chives, chopped
  • Lemon juice, to taste
  • Olive oil, to taste

Pea Puree

  • 1 cup frozen organic peas, thawed
  • 1 cup spinach, blanched and shocked
  • 1 1/2 cups vegetable stock
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar

Lemon Herb Prawns

  • ½ tablespoon olive oil
  • 4 knobs butter, divided
  • 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 1 lemon, peel plus ½ of the lemon juiced
  • 3 cloves garlic, crushed
  • 6 prawns, head on/tail on/shell on
  • kosher salt, to taste
  • black pepper, to taste
  • ¼ cup white wine

Steps

Creamy Sweet Pea Risotto

  1. Heat your stock in a pot on the stove over a medium heat and keep it warm as you are making your risotto.
  2. Warm your pan to medium heat with a ¼ cup of your olive oil.
  3. Add the rice to the pan and gently toast your rice until it becomes fragrant, about 1 minute.
  4. Add in your chopped shallots and cook for a minute with the rice.
  5. Slowly add in about 1 cup of stock at a time, while stirring, until absorbed by the rice, about 20 minutes. The goal is to add stock until it is cooked right passed al dente (the grains should be soft with a slight amount of bite to them). Once al dente, add in your goat cheese and butter and continue to cook until melted and the risotto thick.
  6. Stir in the Pea Puree and turn off heat.
  7. Then add your parmesan, lemon juice, salt and pepper and let sit about 5 minutes for the flavors to meld.
  8. Gently fold in chives, parsley, and peas.
  9. In a small bowl, mix frisee, mustard frill and chives. Add lemon juice and olive oil to taste and toss.
  10. To plate: Ladle the risotto on to the middle of a plate or bowl. Arrange the Lemon Herb Prawns atop the risotto. Garnish with reserved chives and brown butter sauce from Prawns along with the dressed frisee, mustard frill, and chive mix.

Pea Puree

  1. Blend all ingredients together starting at a low speed and gradually increasing the speed to high to create a smooth mixture. If need be, stop and scrape the sides down while blending.

Lemon Herb Prawns

  1. Heat a sauté pan to medium heat with ½ tablespoon of olive oil and 2 knobs of butter.
  2. Once the butter is melted and the oil is hot, add thyme, tarragon, lemon peel and 3 crushed garlic cloves to the pan.
  3. Season the prawns with salt and pepper and place in the sauté pan.
  4. Cook prawns about 2 minutes then flip. Cook another minute and squeeze lemon juice over the prawns and pour the white wine in the pan. Cook until shrimp are just opaque and cooked through.
  5. Remove prawns with the head and tail intact and place a top risotto.