Lemony Prawn and Pea Risotto
Cheese and seafood are not traditionally combined in authentic Italian recipes. Therefore, the grated Parmesan cheese used in this recipe is listed as optional. There are 2 versions of the plated dish – one with and one without the cheese - included in the photos for this recipe, as well.
Tip 1: Substitute large wild-caught
shrimp if prawns are not available.
Tip 2: Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
To incorporate even more flavor into each bite, roughly chop half the prawns
and stir into the risotto in Step 9. Then, divide the remaining whole prawns to
top off each serving.
Prep time: 15 minutes
Cook time: 35-40 minutes
5 c. fish or chicken stock, divided
1 lb. 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 cheese, if desired.
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 of 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.
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
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.