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David Connelly

  Ednam.org Food

Prawn, Pea and Broad Bean Risotto



Prawn, Pea and Broad Bean Risotto from Maureen Strang, Edinburgh






Preparation Time


Cooking Time



  • 2 Lobster Carcasses
  • 2 or 3 Shallots
  • 250ml White Wine
  • 1 Bay Leaf
  • 1 Garlic Clove
  • 2 Finely chopped Shallots
  • 400g Rice
  • 1 Litre Lobster Stock (as above)
  • 150g raw King Prawns, sliced
  • 250g peas
  • Extra Virgin Olive Oil
  • Butter
  • Salt and Pepper
  • Lemon
  • Parmesan Cheese


Boil the lobsters, remove the meat and save the shells

For the Stock
Use the water from the boiled lobsters and boil the shells again
add the shallots, wine and bay leaf
Let it simmer for a couple of hours
Reduce according to taste

For the Risotto
Saute the Shallots and Garlic in Olive Oil
When soft, add the rice and mix it well
Add a ladle of the stock, mix and simmer
Add another ladle, stir and simmer, mix as you go
Continue adding for around 25 minutes until rice is cooked
try to keep it creamy and springy not soupy
Saute the prwns in butter until golden
5 minutes before the rice is cooked add the prawns, peas and broad beans
Add a knob of Butter and a squeeze of Lemon
Season according to taste
Grate parmesan cheese on top to serve

As an alternative to Lobster Stock, you could use fish stock, or even a can of lobster bisque soup

  David Connelly  
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