Prawn and Pea risotto

[CateA]

Prawn and Pea Risotto

Ingredients
1 strip lemon zest
1 clove garlic
1 leek, roughly chopped
20 grams olive oil
350 grams arborio rice
15 mls pernod or ricard
800 grams fish stock
150 grams peas
300 - 500 grams king prawns
Salt and pepper to taste
Fennel fronds (optional, for garnish)

Method
Drop lemon zest on to running blades at speed 7, chop for 10 seconds. Set aside.
Drop garlic on to running blades, speed 7, 5 seconds. Add leek and chop for 5 seconds on speed 5. Add oil, sautee for 4 minutes, 100 degs,  .
Insert butterfly, add rice and vermouth if using and sautee for a further 3 minutes on  .
Add lemon zest, stock and peas and cook for 12 minutes,  .
Add prawns and cook for a further 5 minutes on  . Season to taste.
Allow to sit for a few minutes before garnishing with fennel fronds and serving.

I served with fennel, rocket and parmesan salad for which I will also post the recipe.

[judydawn]

Thanks Cate, it sounds nice.

[CateA]

Thanks Judydawn. Its very similar to the prawn, pea and fennel risotto I previously posted but that was a while ago and I've had a bit more time to refine the recipe and get acquainted with my beloved TM