This is a creamy risotto recipe crafted by Chef Giorgos Tsoulis, boasting the flavors of peas and valerian, accompanied by succulent grilled prawns. Simply amazing!
Enjoy!
Risotto with Peas, Valerian and Prawns
Chef Giorgos Tsoulis presents a delightfully creamy risotto featuring peas and valerian, paired with grilled prawns. A treat bound to captivate the taste buds of every risotto enthusiast!
Servings 4 servings
Ingredients
- ½ onion chopped
- 1 tbsp fresh thyme leaves only, chopped
- 200 gr arborio rice
- 700 ml vegetable stock
- 100 gr peas
- 60 gr parmesan cheese grated
- 1 lemon juiced and zested
- 2-3 tbsp. butter (straight from the refrigerator)
- olive oil
- salt
- pepper
For the pea pesto:
- 150 gr peas
- 2 tbsp valerian leaves
- 50 ml vegetable broth
- 5 mint leaves
- salt
- pepper
For serving:
- 6 prawns heads and tails intact, center body cleaned
- valerian leaves
Instructions
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Place a deep frying pan on medium heat. Once it’s heated, pour a touch of olive oil, the onion, and the thyme. Sauté until the onion softens.
-
Add the rice and sauté, ensuring it’s well-coated.
-
Gradually add the vegetable broth using a spoon, stirring well. Allow each portion to be absorbed before adding the next. Repeat until all the broth is used. Toward the end, reduce the heat slightly and test the rice to achieve the desired texture.
For the pea pesto:
-
In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
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Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.
For the prawns:
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Simultaneously, heat a pan over medium-high heat. Once hot, add a drizzle of olive oil, the prawns, and cook until golden brown. Set them aside for serving.
-
Incorporate the peas into the risotto, stir, and remove the pan from the heat. Add Parmesan, lemon zest, lemon juice, and butter. Season with salt and pepper, and then stir constantly until it reaches a delightful creamy texture.
-
Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.
Notes
Related: Shrimp and Pea Rigatoni
Related: Asparagus Risotto with Prosecco
Related: Strawberry Risotto
Related: Beetroot Risotto with Gorgonzola
Related: Risotto with Italian Veal Sausage, Taleggio & Frangelico
The post Risotto with Peas, Valerian and Prawns appeared first on Chef's Pencil.
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