Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, brad's butternut, english pea and prawn risotto. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Brad's Butternut, English Pea and Prawn Risotto is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Brad's Butternut, English Pea and Prawn Risotto is something which I have loved my whole life. They are fine and they look fantastic.

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

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

1. Make ready 16-21 count prawns, remove all shell
2. Prepare minced garlic, divided
3. Take Sea salt, black pepper
4. Take shallot, minced
5. Take cubed butternut squash, about 1/2 inch
6. Take butternut squash puree
7. Make ready 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. Prepare warm chicken stock
12. Take shredded parmesan cheese, plus a little for garnish
13. Get 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 it up for this special food brad's butternut, english pea and prawn risotto recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!