FAST FOOD
Prawn risotto with sweet spring peas and treviso radicchio

Prawn risotto with sweet spring peas and treviso radicchio

Serves 6



2 litres   fish stock
125 gm   butter, chopped
100 ml   olive oil
3   small onions, finely chopped
3   cloves of garlic, thinly sliced
150 ml   dry white wine
500 gm   carnaroli or other risotto rice
1 kg   green prawns, peeled, cleaned and halved widthways
320 gm   podded peas
1   head of radicchio, trimmed, leaves separated, washed, dried and torn into bite-sized pieces
To serve:   extra-virgin olive oil


1 Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer. Heat butter and olive oil in a large heavy-based saucepan, add onion and garlic and cook over low heat, stirring occasionally for 8 minutes or until soft. Add wine and simmer until almost evaporated. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
2 Just before adding the last cupful of stock, stir in prawns, peas and remaining stock, then stir for another 5 minutes. Add radicchio and stir for 1-2 minutes or until just wilted, then season to taste with sea salt and freshly ground black pepper.
3 Spoon risotto among bowls, drizzle with extra-virgin olive oil and serve immediately.


RECIPE Andy Bunn PHOTOGRAPHY William Meppem STYLING Sophia Young


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