Risotto With Green Peas And Prawns
Risotto With Green Peas And Prawns Method Separate the prawns from the shells, and cut the prawns into small bite size pieces.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Stove
- Wooden spoon
- Ladle
- Fine-mesh sieve
- Mixing bowl
Ingredients
- 8 large prawns
- 1 l prawn vegetable stock (recipe below)
- 150 g Lurpak® Slightly Salted Butter
- 1 medium onion, chopped
- 300 g arborio (risotto) rice
- 75 ml dry white wine
- 180 g parmesan cheese
- 2 handfuls of fresh peas
- salt
- black pepper
- bunch of fresh basil, roughly chopped
- prawns shells
- 1½ l water
- 1 head of fennel
- 1 small onion, chopped
- sprigs of thyme
- 2 bay leaves
- ½ carrots, chopped
- 6 peppercorns
- pinches of salt
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