Entree: Canada – Pacific Canada / British Columbia – BC Spot Prawn Risotto

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 1.25 lb (565 g) BC spot prawns, shells reserved for stock, peeled and deveined (yields about 1 lb / 450 g usable meat)
- 6 cups (1.4 L) water (for stock)
- 1 small carrot, roughly chopped (about 2 oz / 60 g) (for stock)
- 1 small celery stalk, roughly chopped (about 1 oz / 30 g) (for stock)
- 1 small shallot, halved (about 1 oz / 30 g) (for stock)
- 1 bay leaf (for stock)
- 1/2 tsp (2.5 g) kosher salt (for stock)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 g) unsalted butter, divided
- 1 small yellow onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine (use a BC Pinot Gris or other dry white if available)
- 6 cups (1.4 L) prawn stock, warmed (see stock ingredients above)
- 8 oz (225 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) shelled peas (fresh or frozen)
- 1 small fennel bulb, thinly sliced (about 6 oz / 170 g)
- Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano (or aged Canadian cheddar blend), plus extra for serving
- 2 tbsp (30 g) unsalted butter (for finishing) — included above as divided
- 2 tbsp (8 g) chopped fresh dill
- 2 tbsp (8 g) chopped fresh chives (or flat-leaf parsley)
- Salt and freshly ground black pepper, to taste (about 1/2–1 tsp / 2–5 g)

Instructions

Short Description:
A creamy risotto made with sweet BC spot prawns, a prawn shell stock, and seasonal British Columbia vegetables and herbs for a coastal Pacific-Canada main course. Bright lemon and fresh dill finish the dish to highlight the prawns' sweetness.

Regional Notes:
This version uses BC spot prawns and a stock made from their shells to concentrate local seafood flavor, and incorporates Pacific Canada produce (asparagus, peas, fennel) and coastal herbs (dill, chives). Unlike generic shrimp risottos, the prawn stock and quick-cook whole spot prawns preserve the distinct sweet, delicate texture associated with British Columbia spot prawns.

1. Make the prawn stock: in a medium saucepan, combine prawn shells, 6 cups (1.4 L) water, carrot, celery, shallot, bay leaf, and 1/2 tsp (2.5 g) kosher salt. Bring to a simmer, then reduce heat and gently simmer for 20 minutes. Strain through a fine mesh sieve into a clean pot, pressing on solids to extract liquid. Keep stock warm over low heat.
2. Prepare prawns and vegetables: peel and devein prawns if not done; reserve tails if you like for presentation. Pat prawns dry and season lightly with salt. Trim and cut asparagus and thinly slice fennel; keep peas ready.
3. Sauté aromatics: in a wide, heavy-bottomed skillet or Dutch oven, heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter over medium heat. Add chopped onion and a pinch of salt; cook until soft and translucent, about 5–6 minutes. Add garlic and cook 30 seconds until fragrant.
4. Toast rice: add Arborio rice to the pan and stir to coat with oil and butter. Toast for 1–2 minutes until edges of grains look translucent but the center is still opaque.
5. Deglaze with wine: pour in 1/2 cup (120 ml) dry white wine and stir until mostly absorbed.
6. Begin adding stock: add 3/4 cup (180 ml) warm prawn stock to the rice and stir gently until mostly absorbed. Continue adding stock in 3/4-cup (180 ml) increments, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18–20 minutes.
7. Add vegetables mid-way: after about 12 minutes of cooking (when rice is nearly tender but still al dente), stir in sliced fennel and asparagus. Continue adding stock and stirring.
8. Add peas and check doneness: when rice is creamy and just tender (total cooking around 18–20 minutes), stir in peas for 2–3 minutes so they warm through but stay bright.
9. Cook prawns: while risotto finishes, heat remaining 1 tbsp (15 ml) olive oil in a separate skillet over medium-high heat. Add prawns in a single layer and sear 1–2 minutes per side until opaque and just cooked; remove from heat. If you reserved some tails for presentation, sear those lightly and set aside.
10. Finish the risotto: remove risotto from heat. Stir in remaining 1 tbsp (15 g) butter, grated Parmigiano-Reggiano, lemon zest, 1 tbsp (15 ml) lemon juice, chopped dill, and chopped chives. Taste and season with salt and freshly ground black pepper as needed. If risotto seems too thick, stir in a splash of warm prawn stock or warm water to loosen.
11. Fold in prawns: gently fold most of the cooked prawns into the risotto, reserving a few for plating. Let rest 1 minute so flavors marry.
12. Serve: spoon risotto onto warmed plates, top with reserved prawns, an extra sprinkle of grated cheese, a drizzle of olive oil, and a few sprigs of dill or chives. Serve immediately.