Start this recipe by removing any prawn shells and cooking in the fish stock for 20 minutes to give it a better flavour. In a large pan, fry together the oil and pancetta for 2 minutes to brown. Add in the onions, garlic, butter and thyme and cook for 3 minutes to soften. Add the rice and saffron and stir to coat the grains with the butter. Splash in the wine and evaporate. Season with salt and pepper then add in the hot fish stock, a little at a time. Continue to add the stock mixture, a ladle at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is almost cooked through for about 20 minutes. Add in the chopped prawns, asparagus, frozen peas and cream and continue to cook for 5 minutes. When done, the risotto should be thick and creamy in consistency. Stir in the chopped parsley, lemon zest and a little lemon juice and serve.

Serves 2

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