Prawn Risotto With Tomatoes And Peas Recipes

WOLFGANG PUCK'S TOMATO RISOTTO WITH SHRIMP RECIPE BY TASTY

Steps:

• In a medium skillet, heat 3 tablespoons olive oil over medium heat. Add the shallots and 1 teaspoon minced garlic, and sauté until soft, but not brown.
• Add the rice and sauté until well-coated with the oil. Deglaze the pan with the wine and reduce until the pan is almost dry.
• Using a 4-ounce (115 g) ladle, add one ladle of boiling stock to the rice. Stir the rice until the stock is absorbed and the rice is almost dry. Continue adding stock 1 ladle at a time until the rice is tender, but still firm. It should be moist and creamy, but not runny.
• Add the tomato basil bisque and stir to combine.
• Remove the risotto from the heat, and stir in the butter and the Parmesan cheese. Season with salt and pepper.
• Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the remaining teaspoon of minced garlic and the shrimp. Season with salt and white pepper. Add the peas and cook until the shrimp is pink and opaque, 4-5 minutes.
• Remove the shrimp from the heat and sprinkle with parsley. Divide the risotto between 2 warm serving plates. Top each with half the shrimp and peas. Serve immediately.
• Enjoy

PRAWN & TOMATO RISOTTO

Steps:

• Roast the tomatoes with olive oil and pinch of salt for 15 minutes @ 180c
• Add tomatoes to stock and blend until smooth
• Mix butter, cayenne, lime & miso together - set aside until ready to use
• Once risotto is nearly finished fry prawns for 2 minutes per side in a little olive oil, add the miso butter and toss for 1 minute
• Toast the nori over gas flame for a minute until lightly toasted - when doing so you need to use tongs and wave the nori gently so that it doesn't catch on fire
• Roll the nori and slice finely
• Place stock in a saucepan and simmer on a low heat ready to use
• Sweat the shallot and garlic in olive oil and 25g butter for 2-3 minutes
• Add rice and cook for a further minute
• Add wine to deglaze the pan and cook until almost all has evaporated
• Add stock to risotto one ladle at a time, stirring regularly. Doing so until you have only 1 ladle left - fry prawns
• Add the last ladle of stock and a moment later add the 75g butter and parmesan cheese
• Remove risotto from the heat and divide evenly onto 4 plates
• Add 3 prawns per plate and any remaining butter in the pan
• Top with toasted nori

EASY PRAWN RISOTTO WITH PEAS

Steps:

• Peel and devein the prawns than add to a medium mixing bowl.
• Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
• Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
• In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
• Add the garlic and cook for 30 minutes. Pour in the rice and stir.
• Pour in the white wine and allow to reduce.
• Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
• Stir in the peas, butter and parmesan then season with salt and pepper to taste.
• Add a generous squeeze of lemon juice.
• Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.

RISOTTO WITH SHRIMP AND PEAS

Steps:

• In a large saucepan, simmer stock. In a heavy-bottomed pot, heat oil. Add onion, and sauté until it softens. Add rice, and stir to coat. Add the wine, and cook until liquid is absorbed.
• Add one cup simmering stock to rice. Stirring often, cook over medium-low heat until liquid is absorbed. Repeat with second cup, and continue cooking, stirring often. Repeat with third cup.
• As rice becomes soft but firm, add last cup of stock. If peas are large, add them and cook about 4 minutes. Then add shrimp. If peas are small and tender, add them along with shrimp. Cook shrimp just 3 or 4 minutes. Season with salt and pepper and serve, with cheese if desired.