The rocket patch in the garden is now in full overtime mode, its beaten us into submission and just gone for broke, overflowing the paths and despite our best efforts giving batches away to all visitors to our household, yet still more grows.
The flavour of our wild rocket is really spicy with notes of parmesan cheese so it needs careful combining with other ingredients, this recipe is nicely balanced with sweet peas and king prawns and green spicy hints from the rocket. Depending on your preference you can either cook it in the oven or by the traditional method on the hob.
What you need
- Olive oil
- 1 small white onion - finely chopped or you could use a shallot
- Garlic - couple of cloves, peeled and finely chopped
- Hot fish or vegetable stock
- Raw king prawns or frozen defrosted
- Good handful fresh rocket, 3/4 of it chopped finely, few leaves still whole for garnishing
- Ramekin of frozen petit pois or garden peas, defrosted
- Risotto rice - about 200g
This recipes makes enough for 2 greedy adults
What you do
- Firstly decide whether you are going to cook your risotto in the oven or on the hob, if you are plumping for oven baking then you will need a flameproof casserole dish, I use my trusty Le Crueset shallow casserole with lid otherwise you will need a large frying pan.
- Heat the oil in pan and add the onion and cook slowly without colouring until soft, now add the garlic and cook for a few minutes longer, now stir in the rice.
- Now if cooking in the oven add most of the stock on a high heat, cover with the lid and place in you oven heated to 180c, if cooking on the hob, gradually stir in most of the stock and simmer until absorbed. It normally takes about 15 minutes either way.
- Were back on the hob now, stir in the prawns and the remaining stock and cook stirring until all the stock is absorbed and the prawns are pink.
- Stir in the peas and chopped rocket, cook very gently just to warm the peas through, remove from the heat cover and let stand for a couple of minutes.
- Serve garnished with the whole rocket leaves and a drizzle of olive oil.