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Prawn and butternut squash Risotto

Prawn and butternut squash Risotto

Serves 2 or 4 as a starter

People think that Risottos are hard to make but in fact they are really simple. This Risotto marries two great ingredients which complement each other really well.

 

Ingredients

300g Raw King prawns

1 small butternut squash (approx 250g)

60g frozen peas

1 small white onion

120g Risotto rice such as Arborio

500ml vegetable stock

1 clove of crushed garlic

2 tablespoons of freshly grated Parmesan cheese

1 tablespoon of vegetable or Rapeseed oil

Small knob of butter

Black Pepper

 

Method

-          In a wide rimmed frying pan heat oil on a medium heat and add the onion along with the garlic and cook for 3-4 minutes until starting to go translucent.

-          Peel and dice the butternut squash and add to the onions and cook for 1 minute.

-          This is the important part, put down your spoon as you will not need it. Stirring your Risotto will make it starchy and gloopy.

-          Add the rice and shake the pan to mix. Pour in approx 150ml of HOT stock and cook until most of the stock has been absorbed. Keep repeating this process until you add the final bit of stock, as you don’t want all the stock absorbed at the end. This should take about 15-18 minutes.

-          Add the king Prawns and peas and cover with a lid or piece of kitchen foil and cook for 2 minutes.

-          By now your rice should have doubled in size and should be cooked but with a slight bite to it. Add the parmesan cheese and cook for a further minute then add a small knob of butter until it has melted. At this point you can stir the Risotto to combine all the ingredients.

-          Your Risotto shouldn’t be too dry and have a small amount of liquid (sauce) at the both of the pan. If you run out of stock just add a splash of hot water to create the sauce.

-          Season with Black pepper and serve.