Pea pesto and prawn risotto

Name: Pea pesto and prawn risotto recipe
Yield: 4
Ingredients: 2 cups (240g) frozen peas, thawed; 1 1/2 cups basil leaves, plus extra to serve; 2 garlic cloves, chopped; 1/4 cup (40g) pine nuts, toasted (cashews, peanuts or almonds also work here); Pared zest of 1 lemon, remaining cut into wedges; 1/2 (40g) finely grated parmesan, plus extra to serve; 200ml extra virgin olive oil, plus extra to serve; 4 cups (1 litre) vegetable stock (or water); 60g butter; 1 onion, finely chopped; 2 cups (400g) Arborio risotto rice (or pearl barely or basmati rice); 1/2 cup (125ml) dry white wine; 600g uncooked prawns (or frozen), peeled, tails intact; 120g baby spinach

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https://healthimprovements.info/recipes/pea-pesto-prawn-risotto-recipe/3q5y42jm

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by Silvia Colloca

Cook and author

Feb 27, 2020

No prawns? No problem. Barbecued chicken, canned chickpeas or fried bacon all go well with peas. Or just omit them. It will still be super-delicious.

2 cups (240g) frozen peas, thawed
1 1/2 cups basil leaves, plus extra to serve
2 garlic cloves, chopped
1/4 cup (40g) pine nuts, toasted (cashews, peanuts or almonds also work here)
Pared zest of 1 lemon, remaining cut into wedges
1/2 (40g) finely grated parmesan, plus extra to serve
200ml extra virgin olive oil, plus extra to serve
4 cups (1 litre) vegetable stock (or water)
60g butter
1 onion, finely chopped
2 cups (400g) Arborio risotto rice (or pearl barely or basmati rice)
1/2 cup (125ml) dry white wine
600g uncooked prawns (or frozen), peeled, tails intact
120g baby spinach

Method

1.

To make pea pesto, place peas, basil, garlic, pine nuts, half the lemon zest, parmesan and 3/4 cup (180ml) olive oil in a food processor. Season and pulse until finely chopped. Set aside.
2.

In a saucepan, bring stock and 2 cups (500ml) water to the boil, then reduce heat to very low so stock is barely simmering.
3.

Melt butter and remaining oil in a deep, wide frying pan over medium-low heat.
4.

Add onion and cook, stirring occasionally, for 5 minutes. Season. Add rice and stir for a minute to toast slightly and coat, then add wine, bring to boil and reduce by half. Add hot stock a ladleful at a time and stir until stock is absorbed before adding the next. Continue for 14 minutes or until rice is al dente. Add prawns, stir to combine and cook for 1-2 minutes until prawns are just cooked through. Remove from heat, then add alf the pea pesto, stir to combine and allow residual heat to warm pea pesto through.
5.

Divide risotto among bowls, top with remaining pea pesto, baby spinach, basil leaves, a drizzle or oil and remaining lemon zest and serve with lemon wedges.