Lemony Prawn and Pea Risotto
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.
Tip 3: 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
Serves: 4-6
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 cheese, if desired.
Directions: