Prawn & Pea Risotto with Lemon & Tarragon

Ingredients

• 300 g raw king prawns, peeled
• 300 g risotto rice
• 200 g frozen peas
• 1200 ml fish or vegetable stock
• 150 ml dry white wine
• 2 shallots
• 40 g unsalted butter
• 1 lemon
• 10 g fresh tarragon

Method

1. 1

   Keep the stock warm in a saucepan. Finely chop the shallots.

2. 2

   Melt half the butter in a wide, heavy-based pan over medium heat. Cook the shallots for 4 minutes until soft.

3. 3

   Add the risotto rice and stir for 2 minutes. Pour in the wine and stir until absorbed.

4. 4

   Add the warm stock one ladleful at a time, stirring continuously, allowing each addition to be absorbed before adding the next. This will take about 18 minutes.

5. 5

   When the rice is almost cooked, stir in the peas and prawns. Cook for 3–4 minutes until the prawns are pink.

6. 6

   Remove from the heat, stir in the remaining butter, lemon zest, and chopped tarragon. Season, then serve.