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Prawn risotto with sweet spring peas and treviso radicchio

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Spoon risotto among bowls, drizzle with extra-virgin olive oil and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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