Prawn, pea, lemon and mint risotto

Photography by Jonathan Gregson

A wonderfully light risotto with fresh summery flavours, which needs only a green salad as an accompaniment. To avoid it being too heavy, make sure that you add enough stock to make it quite runny in texture. Adding the butter at the end and resting is crucial as it allows the rice to relax.

Serves 4 generously
11⁄2 tablespoons olive oil
25g butter, plus a knob of butter for the end
1 onion, finely chopped
2 sticks of celery, finely chopped
1 large garlic clove, chopped
350g risotto rice, such as Carnaroli, Vialone Nano or Arborio
100ml white wine
1.3–1.5 litres chicken or vegetable stock
250g frozen peas
Defrosted 20 raw, peeled tiger prawns
3 tablespoons freshly grated Parmesan
Zest and a good squeeze of lemon
2 tablespoons chopped mint
Sea salt and freshly ground black pepper

1. Heat the olive oil and butter in a pan.
2. Add the onion, celery and garlic and gently soften for about 10 minutes.
3. Then add the rice, stir over the heat to start to toast the grains (a minute or so), then pour in the wine and cook until the alcohol evaporates (again about a minute).
4. Heat the stock in a pan and keep warm.
5. Add about 300ml of the stock and some seasoning to the rice.
6. Stirring occasionally, simmer over a medium heat until the liquid has nearly all gone.
7. Add another 300ml of hot stock and repeat the process, adding more stock as needed until you are down to the final 200ml of stock.
8. Taste the rice and if it is not very nearly cooked add a little more stock and cook for a further few minutes – it should be fairly liquid rather than stiff.
9. Add the peas and prawns and cook for another 3 minutes until the prawns are pink. Then throw in the Parmesan, butter, lemon zest and juice.
10. Stir, turn off the heat, then leave to rest for 5 minutes before stirring in most of the mint.
11. Serve, garnishing with the remaining mint.

This recipe can be found in Amazing Grains.

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