How to Cook Delicious Brad's Butternut, English Pea and Prawn Risotto

Brad's Butternut, English Pea and Prawn Risotto. You can quite literally bung anything in with it and it will taste yummy. Think prawns, tomatoes, peas, butternut squash and. "Now you will no longer have trouble making Butternut Squash at home for your family or for selling your business. This recipe application provides hundreds of the best Butternut Squash menu options that you should try.

Stir the sage,. butternut mac and cheese with rosemary and seed topping. mains. campari and dill-cured salmon with lavosh and caviar.. green bean and pea salad. mains. crispy spiced braised duck. mains. crispy spiced thai chicken. mains. . tandoori prawn skewers with roti and lime yoghurt dressing. mains. tarragon and brandy braised onion and chicken. Indulge in our delicious risotto and pasta recipes, find delicious takes on Italian classics like lasagne and seafood tagliatelle.. This risotto recipe, made with spelt and barley instead of rice, is an excellent vegetarian recipe from The Pony & Trap's Josh Eggleton. You can cook 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

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

Instead of using stock, Josh employs the flavourful and inventive use of a carrot and butternut squash purée. This is a hearty main dish that works particularly well in winter. This prawn, mushroom and Alexanders risotto is a great recipe to feature these flavourful wild food ingredients and the shellfish and vegetables work particularly well with the creamy rice. Look for Alexanders growing wild in the spring months in the south.

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

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..

Butternut Squash Recipes Is Your Best Android App, contains several Butternut Squash Recipes, easy to serve. Just add the asparagus pieces at the end of cooking the risotto. Green peas: Defrost the peas under hot running water and drain. Add to the risotto at the last minute. Butternut squash: Roast diced squash in a little butter in a skillet.