Lemony Prawn and Pea Risotto

Lemony Prawn and Pea Risotto

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When it comes to real Italian cuisine, cheese and fish are not customarily mixed. As a result, the grated Parmesan cheese called for in this recipe is listed as an optional ingredient. It does, however, make it even more delectably tasty! Enjoy!

Tips for the Best Lemony Prawn and Pea Risotto

Tips 1 and 2: If you are unable to locate prawns, large wild-caught shrimp can be substituted for them in this recipe.

Tip 2: Do not rinse the Arborio rice under running water before putting it in the boiling water. Because of the addition of additional starch to this recipe, the dish’s signature creamy texture is achieved.

Third, roughly chop half of the prawns and put them into the risotto in Step 9, shortly before serving, to infuse even more flavor into each bite. Divide the remaining whole prawns among the dishes and use them as garnishes on top of each serving.

Time required for preparation: 15 minutes

Time required for preparation: 40 minutes

There is a time limit.

There are 55 minutes left on the clock.

Ingredients

  • 5 c. fish or chicken stock, divided
  • 1 lbs. large prawns (or shrimp), peeled, deveined, and tails-on
  • ¼ c. extra virgin olive oil, divided
  • 1 small yellow onion, finely diced
  • 1 large stalk celery, finely diced
  • 2 garlic cloves, minced
  • Sea salt and black pepper, to taste
  • 1½ c. Arborio rice
  • ½ c. dry white wine
  • 1 c. frozen peas
  • 3 T. fresh parsley, chopped
  • 2 t. fresh lemon zest, preferably organic
  • 1 T. fresh lemon juice
  • ¼ c. Parmesan cheese, freshly grated (optional)
  • 2 large organic lemons, quartered
  • Garnish with additional fresh parsley and grated parmesan cheese

Instructions

  1. The oven should be preheated to 400 degrees Fahrenheit with the top oven rack positioned in the middle of the oven. Prepare a large baking sheet with a rim by lining it with parchment paper or a silicone baking mat before to baking the cookies. Make a mental note to place it somewhere safe for the time being.
  2. Bring the fish or chicken stock to a moderate simmer in a large saucepan over medium heat, stirring occasionally, until the fish or chicken is tender.
  3. Toss the prawns in a large mixing bowl with two tablespoons olive oil and toss well to incorporate. Season with salt and freshly ground black pepper to taste, then toss everything in the dressing until everything is well coated. Spread the shrimp on a baking sheet that has been prepared in an even layer to prevent them from sticking. Make a mental note to remember to do it later.
  4. Cook the remaining olive oil in a large skillet over medium heat in a separate pan, stirring constantly, until it is hot. In a large mixing basin, combine the onion, celery, and garlic until well combined. Season with salt and freshly ground black pepper to taste, then whisk everything together until well combined. 4-5 minutes, rotating periodically, or until the onion is soft and transparent. Remove the pan from the heat and set it aside.
  5. Add the Arborio rice to the skillet and lightly toast it for approximately 1-2 minutes, stirring regularly, until it becomes fragrant. Immediately add the wine and continue to stir continually for around 2-3 minutes, or until the wine has almost fully been absorbed by the pasta.
  6. Into the skillet, pour in one-half cup of hot fish or chicken stock and stir constantly until the liquid is completely absorbed into the rice, approximately 2-3 minutes. Continue the procedure with the remaining stock, stirring constantly, until the additional liquid has been absorbed and the rice is properly cooked, about 25-30 minutes total. Remove the pan from the heat and set aside.
  7. To finish cooking, add the peas and mix well until everything is completely blended, around the last 5 minutes of the cooking time. Depending on your preference, season with additional salt and black pepper to taste.
  8. Approximately 5-6 minutes after adding the peas to the risotto, place the prepared prawns in the preheated oven until they are opaque in color, or until they are cooked through. It is important not to overcook the dish. Remove the pan from the oven and place it on a cooling rack.
  9. Once the peas are heated through, stir in the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) until everything is well combined. Remove the dish from the oven and serve it immediately, garnished with roasted prawns and a few fresh lemon wedges on the side, as a starter. Enjoy!

Nutrition Information:

Yield:

Serving size: 6 calories per serving; total calories per serving: 842

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