Spring prawn, pea and mint risotto
- July 2019
- Serves 4-6
- Hands-on time 45-50 min
You can part-cook this prawn risotto, just as they do in restaurants, then finish it in front of your dinner party guests. Impressive, easy to do and much less stressful.
We’ve got lots more risotto recipes for you to try, including vegetarian and meaty ideas.
- 19.7g (9.4g saturated)
- 61.9g (4.1g sugars)
- 1.25 litres fish or shellfish stock
- 70g butter
- Olive oil for frying and drizzling
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 400g risotto rice
- 175ml dry white wine
- 24 large sustainable raw king prawns, shells removed, de-veined, tails left on (see tips below)
- Pinch chilli flakes
- Grated zest and juice 1 lemon
- 200g petits pois
- 75g pecorino, freshly grated
- ½ bunch fresh mint, leaves picked and finely sliced
- Fresh pea shoots to serve
- Heat 800ml of the stock in a pan. In a separate large pan, melt half the butter with a splash of olive oil over a low-medium heat. Add the onion and fennel, then fry, stirring, for 10 minutes until starting to soften. Add the rice, turn up the heat a little and stir to coat the grains in oil.
- After a few minutes, pour in the wine, then stir constantly until it’s absorbed. Season with salt and black pepper, then turn down the heat.
- Add a ladle of hot stock and stir until incorporated. Keep adding stock, allowing each ladleful to be fully absorbed before adding the next. Once all the 800ml stock has been added and the rice is about three-quarters cooked, remove the pan from the heat. Pour the risotto into a baking tray and leave to cool. Cover and chill until you’re ready to finish cooking (see Make Ahead). Wash the pan.
- When you’re ready to serve the risotto, toss the prawns in a bowl with a pinch of chilli flakes, season well, then add the lemon zest. Drizzle with a little oil and set aside.
- Heat the remaining stock in a pan, then add the peas. Spoon the cooled risotto into the washed pan, then continue to cook, ladling in the hot stock and peas and stirring until absorbed, as before. The risotto is ready once all the stock has been used or the rice is tender but retains a little bite (See The Skills). Stir in the pecorino and mint, then cover the pan with a lid or foil for 5 minutes.
- Meanwhile, put a large frying pan over a medium-high heat and add the remaining butter. Fry the prawns for 4-5 minutes until cooked through and golden. Serve the risotto, topped with the buttery prawns and any cooking juices. Toss the pea shoots with a little lemon juice and arrange artfully on top. Serve straightaway.
Look for large shell-on prawns and leave on the tail, if you can, as these will look elegant on top of the rice.
If preparing for a dinner party, make to the end of step 3 up to 4 hours ahead.
Finishing off the rice just before serving means you can ensure it has the correct consistency – push a wooden spoon through it and the risotto should slowly fill the gap like a wave.
The risotto will suit a dry white wine that’s light, fresh and lemony. An Italian white such as a soave or verdicchio is just right.
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