Simple Way to Prepare Quick Brad's Butternut, English Pea and Prawn Risotto

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, How to Prepare Super Quick Homemade Brad's Butternut, English Pea and Prawn Risotto. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Brad's Butternut, English Pea and Prawn Risotto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brad's Butternut, English Pea and Prawn Risotto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Brad's Butternut, English Pea and Prawn Risotto using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Brad's Butternut, English Pea and Prawn Risotto:

1. 1 lb 16-21 count prawns, remove all shell
2. 2 clove minced garlic, divided
3. to taste Sea salt, black pepper
4. 1 shallot, minced
5. 1 cup cubed butternut squash, about 1/2 inch
6. 1/2 cup butternut squash puree
7. 1/2 cup English peas, thawed. If fresh blanch
8. 6 strips bacon, chopped and cooked
9. 1 cup arborio rice
10. 3/4 cup white wine, I used pinot griggio
11. 4 cups warm chicken stock
12. 1/3 cup shredded parmesan cheese, plus a little for garnish
13. 1 tbsp butter

Instructions to make to make Brad's Butternut, English Pea and Prawn Risotto

1. Boil a pot of water. Add squash cubes. Blanch them for 2-3 minutes or until you just start to feel them soften a little. Drain and immediately immerse in ice water to stop the cooking process. After they cool, drain and set aside.
2. Heat a large frying pan over medium heat. When hot, add 2 tbs olive oil. Add 1 clove garlic and shallots. Saute until shallots are sweated off, but not browned.
3. Add rice to frying pan and cook for a couple minutes. Do not let it brown.
4. Add the wine, stir very often until it absorbs into the rice most of the way. Star adding the broth, one cup at a time. Let it absorb most of the way between additions.
5. When you add the 3rd cup of stock. Add the blanched squash, peas, bacon, and squash puree.
6. Meanwhile heat another pan. Add oil. Saute remaining garlic for 30 seconds. Add prawns and season with salt and pepper. The prawns should only need about 2 minutes per side. When done, drain on paper towels.
7. Taste the rice. It should be tender, yet not mushy. Just a little bite to it. You may or may not need all of the last cup of broth. Adjust seasoning. Add the butter and parmesan at the end. Mix well.
8. Plate the risotto. Arrange prawns on top. Garnish with a little parmesan, and a squeeze of lemon juice if desired. Serve immediately, enjoy.

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So that's going to wrap it up for this special food Simple Way to Prepare Award-winning Brad's Butternut, English Pea and Prawn Risotto. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!