Langoustine, Pea and Saffron Risotto with Dill pesto

Heaven in a bowl. Saffron is one of our favourite flavours – as long as it’s not too heavy. It goes so well with the Langoustine and Peas which are delightfully sweet.


1-1.2 litres light Chicken Stock
50 g Unsalted Butter
4 cloves of Garlic, crushed
75 ml White Wine
12 Langoustine, shelled
50 g Frozen Peas
2 Shallots, finely chopped
400 g Arborio Rice
A pinch of Saffron
30 ml Double Cream
2 Tbsp Mascarpone
Sea Salt and freshly ground Black Pepper
50 g finely grated Parmesan
10 g Dill, leaves picked
10 g Chives, chopped finely


Put the Chicken Stock into a saucepan and bring it to a simmer
Take off the heat while you make the Risotto
Melt the Butter in a frying pan with the crushed Garlic and 30 ml of the white wine
Add the Langoustine and cook them in the garlic butter and White Wine for 3-4 minutes, until they are opaque
Remove the Langoustine onto a plate and set them aside
Cook the finely chopped shallots in the remaining garlic butter and wine mixture on a low heat
Then add the Risotto Rice and the S and cook for a minute, stirring
Next, add the remainder of the white wine and simmer for 1-2 minutes until most of the wine has evaporated
Add a ladleful of simmering stock to the rice, and season with some salt and freshly ground black pepper.
Cook gently until this liquid has been absorbed, then add another ladleful of hot stock
Repeat this process until the rice is just cooked and the texture is how you want it
It may take anything from 20 to 25 minutes to cook
You might not need all the stock, or you might need a little extra
Add the Peas and warm through
Add the Double Cream, Mascarpone, finely grated Parmesan and the reserved Langoustine in garlic butter and serve the risotto in bowls topped with the herbs