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

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Brad's Butternut, English Pea and Prawn Risotto. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Brad's Butternut, English Pea and Prawn Risotto as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Brad's Butternut, English Pea and Prawn Risotto recipe. This Brad's Butternut, English Pea and Prawn Risotto make for a tasty summer dinner that you can make it easy. The Brad's Butternut, English Pea and Prawn Risotto recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Brad's Butternut, English Pea and Prawn Risotto recipe.

Brad's Butternut, English Pea and Prawn Risotto.

Brad's Butternut, English Pea and Prawn Risotto Before preparing the dish, we have done some research on how to make Brad's Butternut, English Pea and Prawn Risotto easily with delicious taste. You can have Brad's Butternut, English Pea and Prawn Risotto using 13 ingredients and 8 steps. Here is how you achieve that.

Yummy Brad's Butternut, English Pea and Prawn Risotto Recipe Ingredients

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

How to make Brad's Butternut, English Pea and Prawn Risotto from scracth

  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..