Gino D'Acampo's easy prawn risotto
Our Italian stallion is back in the kitchen with a D’Acampo restaurant best-seller. His asparagus, pea and prawn risotto is both creamy and light and will make you feel like you’re in a fine dining restaurant.
Asparagus, pea and prawn risotto
8 tablespoons olive oil
2 medium leeks, halved lengthways and finely sliced
500g Aborio or Camaroli rice
200ml dry white wine
1.5 litres hot vegetable stock
250g fine asparagus spears, woody ends removed and sliced diagonally into 2cm lengths
250g frozen peas, defrosted
60g salted butter, cut into cubes, plus 40g for frying
60g freshly grated pecorino cheese
12 raw, peeled large king prawns, defrosted
Salt and freshly ground pepper
1. Heat the oil in a heavy-based saucepan or large, high-sided frying pan over a medium heat. Add the leeks and fry for 5-10 minutes or until softened, stirring frequently.
2. Add the rice and fry for about 3 minutes, stirring continuously, until the grains are coated and shiny. Pour over the wine and let it bubble for 1-2 minutes or unti evaporated.
3. Add 2 ladelsful of stock and bring to a simmer. Stir continuously until the liquid has been absorbed. Stir in the asparagus and peas.
4. Continue adding the rest of the stock in the same way, until the rice is cooked but still has a slight bite. This will take about 18 minutes, You may not need to add all the stock.
5. Remove the pan from the heat. Add the butter cubes and the pecorino and stir for about 30 seconds until creamy. Season with salt and pepper. Keep warm.
6. Heat the remaining butter in a medium frying pan over a high heat. As soon as the butter starts to sizzle, add the prawns and fry for about 1 minute each side. Season with salt and pepper.
7. To serve, spoon the risotto onto warm plates and place the prawns on top.