Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brad's butternut, english pea and prawn risotto. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Brad's Butternut, English Pea and Prawn Risotto is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Brad's Butternut, English Pea and Prawn Risotto is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's butternut, english pea and prawn risotto using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Brad's Butternut, English Pea and Prawn Risotto:

1. Take 16-21 count prawns, remove all shell
2. Prepare minced garlic, divided
3. Take Sea salt, black pepper
4. Get shallot, minced
5. Get cubed butternut squash, about 1/2 inch
6. Get butternut squash puree
7. Get English peas, thawed. If fresh blanch
8. Prepare bacon, chopped and cooked
9. Prepare arborio rice
10. Prepare white wine, I used pinot griggio
11. Make ready warm chicken stock
12. Prepare shredded parmesan cheese, plus a little for garnish
13. Make ready butter

Instructions to make Brad's Butternut, English Pea and Prawn Risotto:

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.

So that is going to wrap this up with this special food brad's butternut, english pea and prawn risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!