Recipe: Yummy Brad's Butternut, English Pea and Prawn Risotto

Brad's Butternut, English Pea and Prawn Risotto. This simple and satisfying risotto was inspired by a dish from Wanda and Giovanna Tornabene's famed restaurant, Gangivecchio, in Sicily. Gently fold in the squash and pancetta. Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve.

This creamy Parmesan risotto with peas recipe is a modern take on the classic Italian method. Plus, there are two servings of peas—both fresh English peas and pea tendrils on top. Vegan and Food-Allergy Blogger making delicious recipes everyone can enjoy. You can have Brad's Butternut, English Pea and Prawn Risotto using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brad's Butternut, English Pea and Prawn Risotto

1. You need of 16-21 count prawns, remove all shell.
2. You need of minced garlic, divided.
3. It's of Sea salt, black pepper.
4. Prepare of shallot, minced.
5. You need of cubed butternut squash, about 1/2 inch.
6. It's of butternut squash puree.
7. It's of English peas, thawed. If fresh blanch.
8. It's of bacon, chopped and cooked.
9. Prepare of arborio rice.
10. It's of white wine, I used pinot griggio.
11. Prepare of warm chicken stock.
12. It's of shredded parmesan cheese, plus a little for garnish.
13. Prepare of butter.

Risotto with roasted butternut squash and peas, a perfect quick dish for a summer evening. Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. Keep this up until the rice is almost al dente, the peas are tender and there's only a little stock left. Top each portion with cheese and chives.

Brad's Butternut, English Pea and Prawn Risotto instructions

1. Boil a pot of water. Add squash cubes. Blanch them for 2-3 minutes or until you just start to feel them soften a little. Drain and immediately immerse in ice water to stop the cooking process. After they cool, drain and set aside..
2. Heat a large frying pan over medium heat. When hot, add 2 tbs olive oil. Add 1 clove garlic and shallots. Saute until shallots are sweated off, but not browned..
3. Add rice to frying pan and cook for a couple minutes. Do not let it brown..
4. Add the wine, stir very often until it absorbs into the rice most of the way. Star adding the broth, one cup at a time. Let it absorb most of the way between additions..
5. When you add the 3rd cup of stock. Add the blanched squash, peas, bacon, and squash puree..
6. Meanwhile heat another pan. Add oil. Saute remaining garlic for 30 seconds. Add prawns and season with salt and pepper. The prawns should only need about 2 minutes per side. When done, drain on paper towels..
7. Taste the rice. It should be tender, yet not mushy. Just a little bite to it. You may or may not need all of the last cup of broth. Adjust seasoning. Add the butter and parmesan at the end. Mix well..
8. Plate the risotto. Arrange prawns on top. Garnish with a little parmesan, and a squeeze of lemon juice if desired. Serve immediately, enjoy..

Risottos are quick and easy to make and you more than likely have all the ingredients in your kitchen already - this creamy recipe is a great spring/summer dish and perfect for vegetarians. Top tip for making British asparagus and pea risotto. In this luxurious butternut squash risotto recipe, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Personally I found leeks + butternut squash a little too sweet and bland for my taste. It may have been because my veg stock wasn't salty enough?