So far 2016 has largely been spent hiding underneath a blanket in the foetal position with a lingering cold. Concocting meals from the store cupboard and freezer has become the norm and this zesty pea and prawn risotto has been my saviour. These two ingredients are my freezer fail safes. I’ve also thrown in mushrooms, asparagus – whatever’s to hand that will complement the creamy risotto and kick my cold into submission!
Zesty pea and prawn risotto
400g prawns, defrosted if frozen
3 tbsp olive oil
1 tspn chilli flakes
1½ lt fish stock
1 onion, chopped
300g risotto rice (I used arborio)
1 small glass white wine
200g frozen peas
zest and juice 1 lemon
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 until soft. Stir the rice into the onions until completely coated in the butter, stirring continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).
Stir through the prawns and peas and cook for a further 10-15 mins. The risotto should be creamy and when you draw a wooden spoon through it, it should hold for a few moments but not longer. Cook until the prawns change colour. Stir through the chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.