Brad's Butternut, English Pea and Prawn Risotto. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. 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.
While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al. Place cooker under cold running water to release pressure. Remove lid; stir in reserved butternut squash, cheese, salt, and pepper. You can have Brad's Butternut, English Pea and Prawn Risotto using 13 ingredients and 8 steps. Here is how you cook it.
Ingredients of Brad's Butternut, English Pea and Prawn Risotto
- You need 1 lb of 16-21 count prawns, remove all shell.
- Prepare 2 clove of minced garlic, divided.
- Prepare to taste of Sea salt, black pepper.
- Prepare 1 of shallot, minced.
- You need 1 cup of cubed butternut squash, about 1/2 inch.
- Prepare 1/2 cup of butternut squash puree.
- You need 1/2 cup of English peas, thawed. If fresh blanch.
- It's 6 strips of bacon, chopped and cooked.
- It's 1 cup of arborio rice.
- You need 3/4 cup of white wine, I used pinot griggio.
- It's 4 cups of warm chicken stock.
- Prepare 1/3 cup of shredded parmesan cheese, plus a little for garnish.
- It's 1 tbsp of butter.
Categories: Butternut Squash Risotto Butternut Squash Risotto Recipes Italian Rice Recipes Appetizer Main Dish Lunch Roasting Gluten Free. This butternut squash risotto recipe uses the sweet and spicy flavour of chorizo. Preserving butternut squash: To help butternut squash last, save it unpeeled and wrapped in clingfilm in the fridge. A healthy and nutritious family meal that doubles as a lunchbox filler.
Brad's Butternut, English Pea and Prawn Risotto step by step
- 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..
- 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..
- Add rice to frying pan and cook for a couple minutes. Do not let it brown..
- 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..
- When you add the 3rd cup of stock. Add the blanched squash, peas, bacon, and squash puree..
- 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..
- 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..
- Plate the risotto. Arrange prawns on top. Garnish with a little parmesan, and a squeeze of lemon juice if desired. Serve immediately, enjoy..
Large handful of freshly grated parmesan, plus extra to serve. 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. 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.
