Prawn risotto with sweet spring peas and treviso radicchio

AT A GLANCE

  • Serves 6 people

  • 2 litres fish stock
  • 125 gm butter, chopped
  • 100 ml olive oil
  • 3 small onions, finely chopped
  • 3 cloves of garlic, thinly sliced
  • 150 ml dry white wine
  • 500 gm carnaroli or other risotto rice
  • 1 kg green prawns, peeled, cleaned and halved widthways
  • 320 gm podded peas
  • 1 head of radicchio, trimmed, leaves separated, washed, dried and torn into bite-sized pieces
  • To serve: extra-virgin olive oil
01   Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer. Heat butter and olive oil in a large heavy-based saucepan, add onion and garlic and cook over low heat, stirring occasionally for 8 minutes or until soft. Add wine and simmer until almost evaporated. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
02   Just before adding the last cupful of stock, stir in prawns, peas and remaining stock, then stir for another 5 minutes. Add radicchio and stir for 1-2 minutes or until just wilted, then season to taste with sea salt and freshly ground black pepper.
03   Spoon risotto among bowls, drizzle with extra-virgin olive oil and serve immediately.
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