Nero risotto with peas and prawns
4 servings
Prep: 10 mins,
Cooking: 15 mins
Banish the fear of mushy risotto and give this divine dish a go.
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Ingredients (16)
750 ml | stock — vegetable |
1 Tbs | fresh chillies — 573 |
10 g | butter |
1 | shallot, finely chopped — peeled |
1 | garlic — cloves, finely chopped |
1 | celery stalks — finely sliced |
1 | red pepper — finely chopped |
50 g | butter |
400 g | prawns — shelled with heads off |
200 g | risotto rice |
125 ml | vermouth |
sea salt — Maldon salt | |
1 cup | peas — frozen |
1 | fresh mint — handful, finely chopped |
4 | prawns — whole, to garnish |
1 | squid ink |
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