Lemon Rosemary Risotto with Honey Roasted Fiddleheads and Spot Prawns

Dan    Mains, Recipes     fiddleheads, lemon, recipes, rice, risotto, seafood, spot prawns, summer, zucchini

What you’ll need…

Risotto:

4 cups chicken stock

2 cups cream

2 shallots (finely chopped)

1 clove garlic (minced)

1/4 cup chardonnay

2 cups arborio rice

1 lemon (zested and juiced)

1/4 cup fresh rosemary (loosely chopped)

6 spot prawns

salt and pepper

olive oil

Honey Roasted Fiddleheads:

1 1/2 cups fiddleheads (soaked, blanched and cooled)

1 cup zucchini (halved, 1/2″ sliced)

2 TBSP honey

1 TBSP lemon juice

1 TSP cayenne pepper

salt and pepper

olive oil

Ok, so I realize this may be kind of a lame move, using two ingredients that have very short seasons (fiddleheads and spot prawns), but I spent a good part of last week in Vancouver and just had to pop by the Granville Island Market! How was I supposed to resist fresh spot prawns (caught that morning!) and fiddleheads? Feel free to substitute with a different seafood (scallops would be great) and maybe some fresh green beans if you can’t locate these seasonal guys.

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