Pea, Prawn and Edamame Risotto

I love risotto and can guess that most people share my opinion. Risotto is a true labour of love and the more love you put in, the more scrumminess (I kid you not http://en.wiktionary.org/wiki/scrumminess) you get out. It is the kind of food that can make someone fall in love with you ;) so if you are looking to impress then this is the dish to do it with. 

When I make risotto, it is a little like an improvisation, a natural free form cooking where there is no recipe, no rules. That's the way I like it and, once you have perfected the basics, you can throw almost anything into a risotto (please be wise :)). In any case, it is hard for me to give you exact amounts, so where I do not measure, I will not include measurements for fear of impairing the recipe. Be free and cast all meticulous weighing aside, just add then taste, then add more according to what your culinary intuition is telling you. Most of all...be brave.

The secret to a good risotto is a good stock. Stock can either be made yourself beforehand (can be stored in the freezer) or bought as powder or cubes from the supermarket. My favourite stock is 'Marigold Swiss Vegetable Bouillon Powder' and it is available in Waitrose. Despite the fact that I currently live abroad, I insist people bring it for me when they visit or bring back pots of it when I visit the UK. This recipe is good for 4 people. 

Ingredients: 

250g prawns fresh or frozen (thawed)

2 or 3 handfuls of risotto rice per person plus one for luck (note: I have small ladies hands)

1 large onion finely chopped

2 stalks celery finely chopped

150g peas

100g edamame beans 

125ml dry white wine 

half a lemon and the zest

500ml vegetable stock in a separate pan on the heat

50g of grated parmesan

1 garlic clove crushed

couple of knobs of butter

Fry the onion with a good glug of olive oil on a low heat in a heavy bottom pan. Add the crushed garlic and fry softly for five minutes ensuring the onions do not brown. Then add the celery and fry for a further 4 minutes. 

Add the rice and stir for one minute before adding the wine. You should hear a good sizzle as the wine hits the pan. Fry for 1 minute. 

Now, get a soup ladle and pour one ladle of the stock into the pan. Keep stirring and watch as the stock is absorbed by the rice. When it is almost all absorbed add another and repeat this process until the rice is soft to the taste, yet still with a bite to it. Five minutes after you add the first ladle of stock, add the edamame beans. If you run out of stock then just add some hot water. It should take about 15 to 20 minutes until the rice is ready. 

Now add the peas and prawns and cook for a further 3 minutes. Then turn off the heat and add the parmesan, butter and a squeeze of lemon to the pan. Stir well and season with salt and pepper. 

Serve into bowls and sprinkle the lemon zest on top. Serve with crusty bread and enjoy!