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Green risotto with prawns and pea pesto
Green risotto with prawns and pea pesto
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Creamy green risotto with pea and prawn pesto by taste.com.au and SunRice.
Ingredients:
  • 1 bunch silverbeet, leaves trimmed
  • 1.25 litre (5 cups) vegetable liquid stock
  • 18.20 gm olive oil
  • 20g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g rice
  • 125ml white wine
  • 16 medium green prawns, peeled leaving tails intact, deveined
  • Shaved pecorino, to serve
  • 300g pea
  • 1 garlic clove, finely chopped
  • 125.00 ml basil leaves
  • 40g pecorino
  • 80ml olive oil
Instructions:
  • Boil the silverbeet in a large saucepan for 1 minute until just wilted. Cool it down in cold water, then squeeze out excess liquid. Finely chop the silverbeet in a food processor and set aside.
  • For the pea pesto, quickly blanch the peas in boiling water until vibrant green and tender. Then, cool them in cold water, and blend in a food processor with garlic, basil, pecorino, and oil until smooth. Lastly, season with salt and pepper to taste.
  • In a medium saucepan, bring the stock to a simmer over high heat. Once simmering, reduce the heat to low and let it gently simmer.
  • In a large shallow saucepan over medium heat, melt half of the oil and butter. Sautee the onion and garlic for 5 minutes until the onion softens. Add Sunrice Arborio rice and cook for 1-2 minutes until rice grains appear glassy and are coated in the butter mixture.
  • Pour in the wine and stir constantly for 5 minutes until absorbed. Gradually add ½ cup (125ml) of simmering stock to the rice, stirring continuously until absorbed before adding more. Cook for 20 minutes until the rice is al dente and the risotto is creamy. Mix in the silverbeet, season with salt and pepper to taste.
  • Heat the rest of the oil in a large frying pan over high heat. Sear prawns for 5 minutes, or until they turn pink and curl up. Remove from heat and set aside.
  • Gently fold in half of the pea pesto into the risotto. Serve the risotto on plates, top with the remaining pesto and prawns, and finish with a sprinkle of shaved pecorino.

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