Prawn And Pea Risotto Recipe Mary Berry

LEMONY PRAWN & PEA RISOTTO

Steps:

• Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
• Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
• Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

PRAWN AND PEA RISOTTO

Steps:

• 1. Heat the stock in a saucepan
• 2. Meanwhile, melt the butter in a large pan and gently fry the onion for 8-10 mins, until soft but not coloured
• 3. Stir in the rice to coat all the grains and increase the heat to medium
• 4. Spoon a ladleful of the stock into the rice and stir until absorbed
• 5. Repeat, adding a ladleful at a time
• 6. With the last ladleful, add the prawns and peas, then cook for 5-7 mins, until the prawns are heated through and the rice is tender
• 7. Stir the lemon juice and some of the zest through the rice, along with some of the parsley
• 8. Scatter over the remaining zest, parsley and chilli flakes, to serve

SPRING PRAWN, PEA AND MINT RISOTTO

Steps:

• 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.

MARY BERRY'S RISOTTO AL VERDE RECIPE

Steps:

• For risotto al verde: Melt the butter in a large saucepan over a medium heat. When it is foaming, add the garlic and cook gently for 1 min.
• Add the risotto rice, stirring to coat the grains in the butter, and cook for 2 mins. Add a ladleful of the hot vegetable stock, and cook gently, stirring constantly, until the stock has been absorbed. Continue to add the stock, a ladleful at a time, and cook for 20-25 mins or until the rice is just tender.
• Add the cream, and cook gently, stirring, until it has been absorbed. Stir in the blue cheese, then the pesto, Parmesan and pine nuts. Garnish with shredded fresh basil, and serve.
• For chicken and mushroom risotto: Add sliced mushrooms to the saucepan with the garlic in step 1 and cook for 3-5 mins until the mushrooms are soft. Substitute chicken stock for the vegetable stock, omit the blue cheese and pesto, then add cooked diced chicken with the cream in step 3.
• For asparagus risotto: Add a finely chopped onion to the pan with the garlic in step 1, and cook for 3-5 mins until soft. Omit the blue cheese and pesto and add 375g (12oz) trimmed and chopped asparagus in step 2, about 5 mins before the end of the cooking time.

MARY BERRY'S MUSHROOM AND ASPARAGUS RISOTTO

Steps:

• Heat the oil in a wide-based shallow saucepan (see note). Add the onions and garlic and fry for a few minutes over a high heat. Add the rice and stir in the mixture to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving. Cook's Note: Use a wide-based pan so the liquid evaporates quickly. Prepare Ahead: Best made and served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day.

LEMONY PRAWN & PEA RISOTTO

Steps:

• Preheat oven to 200C/400F/Gas 6 and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
• Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
• Add the prawns to a large bowl and drizzle with two tablespoons of olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread shrimp into an even layer on the prepared baking sheet. Set aside.
• In a separate large skillet (or deep frying pan), heat the remaining olive oil over medium heat. Add the onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
• Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
• Add one-half cup of the warm stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, approximately 25-30 minutes total.
• Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
• Once the peas are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from the oven and set aside.
• When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto until thoroughly combined. To incorporate even more flavor into each bite, roughly chop half the prawns and stir into the risotto. Then, divide the remaining whole prawns to top off each serving. Serve immediately topped with the roasted prawns and fresh lemon wedges on the side. Enjoy!

SMOKED HADDOCK RISOTTO

Steps:

• Place the haddock, skin side down, in a large, deep frying pan. Cover with 800ml (1 pint 8fl oz) of water, add the bay leaf, peppercorns, the white parts of the leek, and the reserved parsley stalks. Bring to the boil, cover with a lid and simmer gently for 5 minutes or until the haddock is cooked. Lift out the haddock with a slotted spoon and transfer to a plate. Remove the skin and flake the fish into large pieces. Strain the liquid and reserve 750ml (1 pint 6fl oz) in a jug, discarding the other ingredients left in the sieve. Heat the oil in a large, wide-based saucepan, add the green parts of the leek and fry over a medium heat for about 5 minutes. Add the garlic and fry for a minute, sprinkle in the curry powder and rice and fry over a high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture. Pour in the fish stock and reserved poaching liquid, season with salt and pepper and bring to the boil. Stir the mixture, cover with a lid and simmer, stirring occasionally, for 20-25 minutes until nearly all the liquid has been absorbed and the rice is soft and creamy. Add the lemon juice, chopped parsley leaves and the flaked haddock pieces. To poach the eggs, crack each egg on to a small plate and gently slide into a pan of simmering water. Reduce the heat to low and swirl the water around the edges to give a neat shape to the poaching egg. Simmer for about 3 minutes or until the white is opaque. Lift out with a slotted spoon and drain, then place on a plate lined with kitchen paper to absorb any excess water and cover to keep warm. Repeat with the other eggs (see tip below). Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs. Tips For the best results use the freshest eggs possible for poaching as the whites will be firmer. To keep the eggs warm but without overcooking the yolks, which should be runny, place on a plate over a saucepan of hot water and cover with a dome of foil.

PRAWN RISOTTO WITH TOMATOES AND PEAS

Steps:

• In a large and deep pan heat the olive oil and sauté the onion or shallot for 5-7 minutes over low heat until translucent. Add the Arborio rice and stir fry for 1 minute until the rice is fully coated in oil, add the of dry white wine and let it bubble away for 2-3 minutes until it's reduced in volume.
• Then add ¼ of the stock, 1 grated tomato and stir. Let it simmer for a few minutes over medium heat. The stock should be just above the rice when you first add it. Once you see the stock going down, add a bit more and stir. Repeat until all stock is gone and the rice is cooked but still slightly chewy. Just before you add the last ladle of the stock, add the raw prawns and green peas (could be frozen) and let them cook with the rice for about 5-7 minutes. Give everything a quick stir every time you add more stock.
• Once the rice is cooked and the risotto is nice and creamy, stir in grated Parmesan cheese. Keep stirring until melted, then taste it and season with salt. Cover with a lid and let it stand for 5 minutes. Serve with more grated Parmesan and black pepper.