Prawn & pea risotto
Cooking time
Ready in 30 minsSkill level
EasyServings
Serves 4A great storecupboard staple for when you haven't managed to make it to the shops
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 465
- protein
- 29.9g
- carbs
- 62.8g
- fat
- 12.3g
- saturates
- 5.7g
- fibre
- 2.8g
- sugar
- -
- salt
- 3.62g
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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Method
- 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.
- 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.
Recipe from olive magazine, January 2006
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Comments
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I am a newbie to cooking, so it takes me a lot longer then 30 mins in fact once it took me all day! Hahahahahhahahah! Anyway it's delish, and you should all try it but not if you don't like risotto! Hahahahahahhahahahahhahaah! THANK YOU OLIVE MAGAZINE, it's quickly become a family favourite because it's the only thing I can cook!