Venetian Risi e Bisi Inspired Prawn, Spinach & Pea Risotto
with Goat's Cheese and Roasted Baby Plum Tomatoes
Translating literally to 'rice and peas', risi e bisi is a classic Venetian dish that's traditionally eaten on April 25th for St. Mark's Day, the patron saint of Venice. Here, we've blended together pesto, spinach and peas to give a verdant green brightness to a deliciously cheesy risotto style dish. Topped with prawns, goat's cheese, tomatoes and a simple garlic butter to reflect the classical flavours of Venice.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
20 grams
Vegetable Stock Paste
40 grams
Baby Spinach
125 grams
Baby Plum Tomatoes
120 grams
Peas
32 grams
Pesto
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
75 grams
Goat's Cheese
(Contains: Milk May contain traces of: Milk)
150 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
40 grams
Butter
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the risotto rice and half the garlic. Stir and cook until the edges of the rice are translucent, 1-2 mins. Stir in the cider vinegar until evaporated.
Stir in the boiled water for the risotto (see pantry for amount) and veg stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil). Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
Meanwhile, fill and reboil a full kettle. Pop the spinach into a sieve in your sink. Pour over the boiling water from your kettle until piping hot.
Once hot, squeeze out all of the excess water from the spinach with the back of a spoon.
If you have a blender, blend the spinach until smooth, 1-2 mins. Season with salt and pepper.
If you don't have a blender, finely chop the spinach. Set aside for now.
Meanwhile, halve the baby plum tomatoes.
Put the tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and spread out in a single layer.
When the risotto has 10 mins remaining, add the tomatoes to the top shelf of the oven and roast until softened, 10-12 mins.
Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns. Season and stir-fry for 4-5 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When the risotto is almost ready, melt half the butter (see pantry for amount) in a small frying pan on medium heat.
Once melted, stir in the remaining garlic and cook until fragrant, 1-2 mins.
Remove from the heat and cover with a lid or foil to keep warm.
When the risotto is cooked, remove it from the oven and stir through the blended spinach, peas, pesto, hard Italian style cheese and remaining butter (see pantry for amount).
Taste and season with salt and pepper if needed. TIP: Add a splash of water to loosen the risotto to your desired consistency.
Share the risotto between your serving bowls. Spoon over the roasted tomatoes and garlic butter. Top with the prawns.
Break up the goat's cheese and scatter over the risotto.
Finish by drizzling over the honey (see pantry for amount).
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