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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, brad's butternut, english pea and prawn risotto. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Brad's Butternut, English Pea and Prawn Risotto is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Brad's Butternut, English Pea and Prawn Risotto is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook brad's butternut, english pea and prawn risotto using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brad's Butternut, English Pea and Prawn Risotto:
  1. Take 1 lb 16-21 count prawns, remove all shell
  2. Get 2 clove minced garlic, divided
  3. Prepare to taste Sea salt, black pepper
  4. Take 1 shallot, minced
  5. Make ready 1 cup cubed butternut squash, about 1/2 inch
  6. Prepare 1/2 cup butternut squash puree
  7. Take 1/2 cup English peas, thawed. If fresh blanch
  8. Take 6 strips bacon, chopped and cooked
  9. Make ready 1 cup arborio rice
  10. Prepare 3/4 cup white wine, I used pinot griggio
  11. Prepare 4 cups warm chicken stock
  12. Prepare 1/3 cup shredded parmesan cheese, plus a little for garnish
  13. Prepare 1 tbsp butter
Steps to make Brad's Butternut, English Pea and Prawn Risotto:
  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.

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