Risotto with Peas, Valerian and Prawns
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Risotto with Peas, Valerian and Prawns
Description
Risotto with Peas, Valerian and Prawns blends tender arborio rice cooked slowly in vegetable stock with fresh peas and a pesto made from peas, valerian leaves, and mint. The buttery risotto is enriched with Parmesan cheese and brightened with lemon zest and juice. The addition of sautéed prawns with their heads and tails intact adds a gentle seafood flavor and attractive presentation. Cooking the risotto requires gradual addition of stock and constant stirring for a creamy texture that absorbs the herbal and citrus notes fully.
The pea pesto introduces a fresh, herbaceous element that pairs well with the sweetness of the peas and the richness of the butter and cheese. The final dish features a balanced combination of creamy, smooth risotto with tender prawn pieces and green accents throughout. The use of fresh herbs and the lemon highlights the delicate flavors.
To serve, arrange the sautéed prawns on top of the risotto and garnish with valerian leaves for a subtle herbal aroma and visual appeal. This dish pairs well with light white wines or a simple green salad. The combination makes it a suitable main course for a dinner that combines seafood with fresh garden flavors.
Ingredients
- ½ onion chopped
- 1 tbsp thyme leaves only, chopped, fresh
- 200 gr arborio rice
- 700 ml vegetable stock
- 100 gr pea
- 60 gr Parmesan Cheese grated
- 1 lemon juiced and zested
- 2-3 tbsp. butter (straight from the refrigerator)
- olive oil
- salt
- black pepper
For the pea pesto:
- 150 gr pea
- 2 tbsp valerian leaves
- 50 ml vegetable broth
- 5 mint leaves
- salt
- black pepper
For serving:
- 6 prawns heads and tails intact, center body cleaned
- valerian leaves
Instructions
- Place a deep frying pan on medium heat. Once it's heated, pour a touch of olive oil, the onion, and the thyme. Sauté until the onion softens.
- Add the rice and sauté, ensuring it's well-coated.
- Gradually add the vegetable broth using a spoon, stirring well. Allow each portion to be absorbed before adding the next. Repeat until all the broth is used. Toward the end, reduce the heat slightly and test the rice to achieve the desired texture.
For the pea pesto:
- In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
- Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.
For the prawns:
- Simultaneously, heat a pan over medium-high heat. Once hot, add a drizzle of olive oil, the prawns, and cook until golden brown. Set them aside for serving.
- Incorporate the peas into the risotto, stir, and remove the pan from the heat. Add Parmesan, lemon zest, lemon juice, and butter. Season with salt and pepper, and then stir constantly until it reaches a delightful creamy texture.
- Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.
Notes
User Reviews
Overall Rating
4.9
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