Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, brad's butternut, english pea and prawn risotto. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Brad's Butternut, English Pea and Prawn Risotto is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Brad's Butternut, English Pea and Prawn Risotto is something which I have loved my whole life. They’re fine and they look wonderful.

Ingredients of Brad's Butternut, English Pea and Prawn Risotto. Prepare to taste of Sea salt, black pepper. Easiest Way to Prepare Appetizing 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.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready 1 lb 16-21 count prawns, remove all shell
2. Take 2 clove minced garlic, divided
3. Prepare to taste Sea salt, black pepper
4. Get 1 shallot, minced
5. Get 1 cup cubed butternut squash, about 1/2 inch
6. Make ready 1/2 cup butternut squash puree
7. Make ready 1/2 cup English peas, thawed. If fresh blanch
8. Prepare 6 strips bacon, chopped and cooked
9. Make ready 1 cup arborio rice
10. Prepare 3/4 cup white wine, I used pinot griggio
11. Take 4 cups warm chicken stock
12. Take 1/3 cup shredded parmesan cheese, plus a little for garnish
13. Prepare 1 tbsp butter

It is one of my favorites food recipes. For mine, I will make it a bit tasty. Brad's Butternut, English Pea and Prawn Risotto is one of the most well. The risotto is ready once all the stock has been used or the rice is tender but retains a little bite (See The Skills).

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.

Brad's Butternut, English Pea and Prawn Risotto is one of the most well. The risotto is ready once all the stock has been used or the rice is tender but retains a little bite (See The Skills). The fresh flavours in this risotto make it a guaranteed winner at the dinner table. Here is how you achieve it. Brad's Butternut, English Pea and Prawn Risotto instructions.

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