Prawn & pea risotto

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Recipe by olive magazine

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1. Melt a knob of butter with a dash of olive oil in a wide, shallow pan and add the onion. Cook until softened, then add the garlic and cook for a minute but don't brown. Tip in the rice and mix well. Add the wine (if using) and stir till it evaporates. Pour in stock to just cover the rice and gently simmer, stirring now and again.
2. As the stock evaporates and the rice swells, add more stock and stir until all the stock is used; this will take about 12-15 minutes. Finally, add the prawns, peas and season. Simmer for 2 minutes, mix in half the Parmesan just before serving then sprinkle the remainder over the top.

Know-how

This is a staple in our house as we always have the ingredients in the cupboard and freezer - great when you haven't managed to make it to the shops. And peas and prawns both have a natural sweetness that appeals to younger palates.

Per serving

465 kcalories, protein 29.9g, carbohydrate 62.8g, fat 12.3 g, saturated fat 5.7g, fibre 2.8g, salt 3.62 g

Latest comments and suggestions

• Sarah

  07 November 2007

  Sarah rated and commented on this recipe

  

  Absolutely delicious and very quick and easy to make

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• Tinkerbell

  21 November 2007

  Tinkerbell commented on this recipe

  I made this last night and was really suprised how quick and easy it was. I always thought risotto would take for ever. It went down a treat with my husband and 8 year old son. Also added some parma ham which added to the taste...Will definately make again.

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• Peter747

  13 January 2008

  Peter747 rated and commented on this recipe

  

  love it - very easy and great taste

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• Louise

  17 January 2008

  Louise commented on this recipe

  This recipe is so easy and quick to make and for having a few ingredients, this has to be the tastiest risotto I have ever eaten

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• Nic Nic

  26 January 2008

  Nic Nic rated and commented on this recipe

  

  Very easy, very nice

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• Jayne

  04 February 2008

  Jayne rated and commented on this recipe

  

  Fabulous!! Kids loved it. Easy, nutritious meal. Have also made it with chicken instead of prawns and added some brocolli. Freezes really well (before adding the prawns), just add more liquid when reheating.

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• Lisa French

  16 February 2008

  Lisa French rated and commented on this recipe

  

  Really tasty and simply made from store cupboard ingredients. I squeezed fresh lemon juice on at the end and sprinkled with flat leaf parsley. Very yummy!!!

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• Kedgeree

  19 February 2008

  Kedgeree rated and commented on this recipe

  

  Very quick, easy and tasty.

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• Meme

  30 April 2008

  Meme rated and commented on this recipe

  

  I made this tonight and my husband and I really enjoyed it. Very tasty and not too hard to do. Will do it again.

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• Hungry Pig

  07 July 2008

  Hungry Pig commented on this recipe

  made this last night and it was sooo tasty! Will definitely make it again.

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• Juju_p

  23 July 2008

  Juju_p commented on this recipe

  Really good and I added lemon juice at the end too which made it really delicious!

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• Paul

  15 September 2008

  Paul commented on this recipe

  Always a favourite in our house. Loved it!

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• Food Glorious Food

  14 October 2008

  Food Glorious Food rated and commented on this recipe

  

  10/10

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• claire

  25 February 2009

  claire rated and commented on this recipe

  

  gorgeous! first time i have made risotto and it turned out lovely, really easy recipe to follow. 10/10

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• MissF

  27 February 2009

  MissF commented on this recipe

  A winner. I had a bunch of asparagus to use up so I cooked the asparagus in the liquid stock (for extra flavour) and just added the lightly cooked tips only to the finished risotto at the very end. I will be making this again soon.

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• magician

  27 March 2009

  magician commented on this recipe

  Really nice Spring time supper.

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• Lindsey

  17 April 2009

  Lindsey commented on this recipe

  Really delicious risotto, doesn't need any extra salt adding. Loved the prawns and pea combination!!

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• Hermione

  01 May 2009

  Hermione rated and commented on this recipe

  

  Easy, quick and tasty. Great "what are we going to have for tea" recipe.

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• suzybear

  11 May 2009

  suzybear rated and commented on this recipe

  

  I made this tonight and it was very tasty and easy to make. I halved the recipe as I was making it for myself and my 2 small children. I also added frozen sweetcorn which went well. It was quite salty (probably need to only use 1/2 a stock cube if halving the receipe) so I didn't need to add any further seasoning. It got a thumbs up from my children so I'll be making again

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Ingredients

• butter
• olive oil
• 1 small onion , finely chopped
• 2 garlic cloves , crushed
• 300g carnaroli rice or arborio rice
• 100ml white wine (optional)
• vegetable stock fresh, cube or concentrate made up to 800ml
• 250g cooked peeled prawns , defrosted if frozen
• 100g frozen peas , defrosted
• 80g parmesan , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• butter
• olive oil
• 1 small onion , finely chopped
• 2 garlic cloves , crushed
• 300g carnaroli rice or arborio rice
• 100ml white wine (optional)
• vegetable stock fresh, cube or concentrate made up to 800ml
• 250g cooked peeled prawns , defrosted if frozen
• 100g frozen peas , defrosted
• 80g parmesan , grated

Per serving

465 kcalories, protein 29.9g, carbohydrate 62.8g, fat 12.3 g, saturated fat 5.7g, fibre 2.8g, salt 3.62 g

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