Prawn & pea risotto
A great storecupboard staple for when you haven't managed to make it to the shops
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 30 mins
- 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.
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
Recipe from olive magazine, January 2006.
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http://www.bbcgoodfood.com/recipes/3946/
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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
Ready in 30 mins
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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