Recipe For Nero Risotto With Peas And Prawns

The first time I made risotto I promised myself it would be the last – it was a disaster. But, I decided to try again, and now I have perfected the art of making a truly awesome risotto. Jan bought be some more squid ink and so I created this dish. This has been made with my friend Cindy in mind as she has a bottle of vermouth that needs using.

Nero Risotto With Peas And Prawns
Nero Risotto with Peas and Prawns

Nero Risotto with Peas and Prawns
  • 750mls vegetable stock
  • 15mls olive oil
  • 10g butter
  • 1 shallot peeled, and finely chopped
  • 1 clove garlic, finely chopped
  • 1 celery stalk, finely sliced
  • 1 red pepper, finely chopped
  • 50g butter
  • 400g prawns, shelled and head off
  • 200g risotto rice
  • 125mls vermouth
  • 1 sachet squid ink
  • maldon salt for seasoning
  • 250mls frozen peas
  • 1 small handful fresh mint, finely chopped
  • 4 whole prawns for garnishing
  • 50g butter
  1. bring the stock to a gentle simmer
  2. put the olive oil and the butter into a large sauté pan and gently fry the onion, celery, garlic and red pepper until soft
  3. while you are doing this, gently fry the shelled prawns in butter and set aside
  4. add the rice and turn up the heat slightly
  5. stir continuously until the rice goes transparent
  6. add the vermouth while you carry on stirring
  7. add the squid ink and stir in
  8. turn the heat down and add a ladle of the stock, you do not need to stir the whole time while the stock absorbs
  9. add a generous pinch of salt and the next ladle of stock
  10. stir the stock in and when it has absorbed, add another pinch of salt
  11. add a ladle at a time, stirring once or twice while it absorbs
  12. when you are down to the last ladle, adjust the seasoning
  13. add the last ladle, and check to see if the rice is cooked
  14. add the peas and the mint and stir in
  15. while the peas are heating up, fry the head on prawns in the butter left over from the shelled prawns
  16. add the shelled prawns and heat
  17. remove from the heat, stir in the butter and serve immediately
My Notes
the most important part of making a risotto is to make sure everything is prepared and ready to use before you start!

Click on the links for conversions and notes.

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11 thoughts on “Recipe For Nero Risotto With Peas And Prawns

  1. Looks divine, am I misreading something? When do you add the squid ink!!

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    1. ah, seems I missed a stage – thank you for pointing that out to me!

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  2. I have also had a hit-and-miss relationship with risotto… But this dish looks glorious. Now the weather’s cooling down again I’m going to have to give it a go (minus the ink though – don’t know where to get that).

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    1. Jan got the ink for me from Durban! Wish Somerset West had a good deli for all these treats.

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  3. Oh goody, thanks, looks like a winner 🙂

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    1. enjoy!

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  4. HAIBO!!! Tandy this is an awesome recipe … what a fantastic combo of flavours – in particular the Vermouth ….. yummy Five Star Recipe *****

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    1. thank you so much!

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