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Risotto with Peas, Valerian and Prawns
4.9 from 276 votes

Risotto with Peas, Valerian and Prawns

This risotto combines creamy arborio rice with a vibrant pea pesto featuring valerian and mint, complemented by sautéed prawns. The dish balances the richness of butter and Parmesan with bright lemon zest and juice, creating a fresh and savory flavor profile. The tender rice melds with the smooth pea pesto and garnished prawns, providing a delicate texture and a touch of sweetness from the peas. It's a satisfying dish for those who enjoy seafood paired with herbal, green flavors in a comforting risotto.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. Add the rice and sauté, ensuring it's well-coated.
  3. 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:
  1. In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
  2. Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.
For the prawns:
  1. 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.
  2. 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.
  3. Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.

Notes