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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


  • 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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