Recipe of Favorite Brad's Butternut, English Pea and Prawn Risotto

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brad's butternut, english pea and prawn risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Brad's Butternut, English Pea and Prawn Risotto Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's butternut, english pea and prawn risotto. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty.

Brad's Butternut, English Pea and Prawn Risotto is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Brad's Butternut, English Pea and Prawn Risotto is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook brad's butternut, english pea and prawn risotto using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Brad's Butternut, English Pea and Prawn Risotto:

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

Juicy prawns, peas and soft herbs like parsley, mint, dill and chives sing out. This could be followed by more fish or shellfish as a main course. In Italy we do love having fish for Christmas. Add the red chilli and fry for two minutes.

Instructions to make Brad's Butternut, English Pea and Prawn Risotto:

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.

In Italy we do love having fish for Christmas. Add the red chilli and fry for two minutes. Add the prawns and fry these for five minutes. When the risotto rice is cooked (it should have a bit of bite still), remove the cod from the oven and flake into the rice. Then add the prawns and chilli but be careful not to add to much of the olive oil it fried in.

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