Prawn, Pea and Fennel Risotto

[CateA]

Prawn, Pea and Fennel Risotto

Ingredients
Zest of 1 lemon
˝ onion
2 cloves garlic
60 gms butter
60 gms Vermouth, Pernod or Ricard
350gms Arborio Rice
1 Tbspn TM vege stock concentrate
900 gms water
250 gms green peas
350 gms raw king prawns
2 tbspns fennel fronds, roughly chopped

Method
Grate the lemon zest on Speed 6 for 10 seconds.  Set aside.
Chop onion and garlic for 4 seconds on Speed 6.  Add butter and sauté for 2 mins at 100c on speed 1.
Insert the butterfly, add the vermouth and rice and sauté for 3 mins at 100c on   .
Add stock concentrate, water and peas and cook for 12 mins at 100c on   .
Add prawns, fennel fronds and reserved lemon zest and cook for a further 5 mins on   .
Garnish with more fennel fronds and freshly milled black pepper.

Tips/Hints
If you aren't too fond of aniseed, you can use a dry white wine in place of the vermouth.

Members' comments
Marilyn - Thanks for this recipe CateA.  I made it tonight, with white wine.  It was very nice.  Needed quite a lot of salt and pepper at the end, I thought, but I admit that we are too addicted to salt.

JD - We are not the greatest lovers of risotto in this house but DH was very impressed and I absolutely loved it. Followed the recipe to a T except I did 1/2 the recipe - ample for 2 people and unlike CC, I only needed to add pepper and no salt. 

[judydawn]

Are the prawns cooked or green Cate?

[Thermomixer]

Sounds good CateA  - love prawns and Pernod combo.

[CateA]

Are the prawns cooked or green Cate?

Sorry Judy!! I have amended the recipe - best to use raw king or similar prawns. 

[cookie1]

Thanks for that CateA. That's number one for the book.

[Marilyn]

Thanks for this recipe CateA.  I made it tonight, with white wine.  It was very nice.  Needed quite a lot of salt and pepper at the end, I thought, but I admit that we are too addicted to salt.

[cookie1]

I'm glad it went well for you.

[judydawn]

I bought all the ingredients to make this today as one of the dishes for Fathers' Day.  Had to buy a huge fennel bulb to find one with enough fronds on it for the recipe as most of them had hardly any at all -  pity you just can't just buy the fronds as a herb.

[Thermomixer]

It grows as a weed here - so you could just pinch some fronds and buy the bulb 

[Cornish Cream]

It grows as a weed here - so you could just pinch some fronds and buy the bulb 

It self seeded all over the garden one year.Hate weeding at the best of times, so soon ripped it out.

[judydawn]

Had this for tea tonight as didn't get around to making it for Fathers' Day - a pity because it would have gone down very well indeed.  We are not the greatest lovers of risotto in this house but DH was very impressed and I absolutely loved it. Followed the recipe to a T except I did 1/2 the recipe - ample for 2 people and unlike CC, I only needed to add pepper and no salt. 
Thanks CateA for this recipe and CC for her review which is what made me try it.

[Cornish Cream]

Sorry Judy I didn't review this, Marilyn did the hard work.I just ripped out the fennel which had self seeded all over my garden.

[judydawn]

Oops, slip up by me, thanks CC and thank you Marilyn for your review as we really enjoyed this too.  I am wondering how it would taste with some fennel sauteed with the onion and garlic but loved it as it was. DH is always impressed when prawns are put before him.