Prawn & pea risotto

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olive magazine

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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

Results 21-23

• LucyD1980

  03 October 2009

  LucyD1980 rated and commented on this recipe

  

  My OH makes this recipe but adds pancetta, absolutely stunning!!

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• barry j

  15 October 2009

  barry j rated and commented on this recipe

  

  its quick its easy its crap

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• superkat

  12 November 2009

  superkat rated and commented on this recipe

  

  Well....mixed reviews on this one. My other half loved the taste and consistency............. but he didn't have to stand there for more than the suggested 25 mins to get anything near a proper risotto creamy consistency. I agree the prawns and peas work well together - pepped it up with some crispy pancette, but still the whole thing took a lot longer to prepare than the guidance gives, and truth be told I was quite overwhelmed at the end result............. Am fishing out the prawns, peas and pancetta to scoff as we speak! Needs "something" - not sure what............ tomatoes? chilli? Something to spark it up!

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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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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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