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
LEMONY PRAWN AND PEA RISOTTO
Love shrimp? Lemony Prawn and Pea Risotto is Italian comfort food at its finest - creamy, filling, and packed with flavour.
Provided by Marie Beausoleil
Categories Main dish
Time 1h4m
Number Of Ingredients 16
Steps:
- 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 and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine.
- Spread 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 the onion, celery, and garlic.
- Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
- Add the 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 one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes.
- Repeat with the remaining stock, stirring continually 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 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 the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined.
- Roughly chop about half of the prawns and stir them into the risotto.
- Serve immediately topped with the remaining prawns and fresh lemon wedges on the side.
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
LEMON & PEA RISOTTO
With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
- Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.
Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium
LEMON RISOTTO WITH PEAS
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
PRESSURE COOKER RISOTTO WITH PEAS
Risotto made in a pressure cooker and cooks in 7 to 13 minutes! This recipe is from a cookbook that came with my Fagor pressure cooker. Risotto that is easy to make and comes out perfect.
Provided by wackopatty
Categories Short Grain Rice
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In cooker, heat 2 tablespoons of butter over medium heat. Saute onion for 4-5 minutes until soft. Stir frequently so onion does not brown. Add rice, and saute until light brown. Add peas and chicken stock, stir well. Close lid and bring to pressure. Lower heat and cook for suggested time. See times below. Release pressure and open the lid. Stir in additional one tablespoon of butter, Parmesan cheese and pepper. Let sit until butter and cheese melts. Stir thoroughly and serve.
- Low- cook for 13 minutes.
- High- cook for 7 minutes.
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