Brad's Butternut, English Pea and Prawn Risotto. Butternut squash and sage is a marriage made in heaven as this simple yet flavour-packed risotto shows. Learn how to make English Pea Risotto. Risotto with roasted butternut squash and peas, a perfect quick dish for a summer evening.

Spoon the risotto into warmed bowls, sprinkle with Parmesan and serve. In this luxurious butternut squash risotto recipe, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish. Personally I found leeks + butternut squash a little too sweet and bland for my taste. You can cook Brad's Butternut, English Pea and Prawn Risotto using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Brad's Butternut, English Pea and Prawn Risotto

1. Prepare 1 lb of 16-21 count prawns, remove all shell.
2. Prepare 2 clove of minced garlic, divided.
3. You need to taste of Sea salt, black pepper.
4. It's 1 of shallot, minced.
5. You need 1 cup of cubed butternut squash, about 1/2 inch.
6. Prepare 1/2 cup of butternut squash puree.
7. Prepare 1/2 cup of English peas, thawed. If fresh blanch.
8. You need 6 strips of bacon, chopped and cooked.
9. It's 1 cup of arborio rice.
10. You need 3/4 cup of white wine, I used pinot griggio.
11. It's 4 cups of warm chicken stock.
12. You need 1/3 cup of shredded parmesan cheese, plus a little for garnish.
13. Prepare 1 tbsp of butter.

It may have been because my veg stock wasn't salty enough? Instant Pot risotto is a recipe that everyone has to master as it's super easy and efficient and can be enjoyed with a variety of flavors any time of day. Taste the traditional risotto with mushrooms or something different with butternut squash and blue cheese. Risotto—the creamy Italian rice dish—is simply made from rice, butter or oil, onion, stock, Parmesan cheese, and technique.

Brad's Butternut, English Pea and Prawn Risotto instructions

1. Boil a pot of water. Add squash cubes. Blanch them for 2-3 minutes or until you just start to feel them soften a little. Drain and immediately immerse in ice water to stop the cooking process. After they cool, drain and set aside..
2. Heat a large frying pan over medium heat. When hot, add 2 tbs olive oil. Add 1 clove garlic and shallots. Saute until shallots are sweated off, but not browned..
3. Add rice to frying pan and cook for a couple minutes. Do not let it brown..
4. Add the wine, stir very often until it absorbs into the rice most of the way. Star adding the broth, one cup at a time. Let it absorb most of the way between additions..
5. When you add the 3rd cup of stock. Add the blanched squash, peas, bacon, and squash puree..
6. Meanwhile heat another pan. Add oil. Saute remaining garlic for 30 seconds. Add prawns and season with salt and pepper. The prawns should only need about 2 minutes per side. When done, drain on paper towels..
7. Taste the rice. It should be tender, yet not mushy. Just a little bite to it. You may or may not need all of the last cup of broth. Adjust seasoning. Add the butter and parmesan at the end. Mix well..
8. Plate the risotto. Arrange prawns on top. Garnish with a little parmesan, and a squeeze of lemon juice if desired. Serve immediately, enjoy..

This butternut squash risotto recipe uses the sweet and spicy flavour of chorizo. Preserving butternut squash: To help butternut squash last, save it unpeeled and wrapped in clingfilm in the fridge. A lot of butternut squash risotto recipes call for roasting the squash first. Here, EVERYTHING cooks in the same pot, which means the Some see this as therapeutic, other annoying AF. There's just no way around it.