Pea and Prawn Risotto
Ingredients
- 2 tbsp olive oil ?1 onion
- finely chopped ?2 garlic cloves
- sliced. ?1.4L hot veg stock ?500g risotto rice ?400g frozen peas ?200g raw king prawns ?200g Parmesan
- grated ?1 tbsp parsley
- finely chopped ?salt & pepper
Preparation
You will need two pans
One larger one for the risotto and a smaller one to keep the stock hot
Put the stock in the smaller pan, bring to a boil and keep simmering
Put the olive oil, onion and garlic in the large pan over a medium heat and cook for about 7 minutes till soft and lightly golden
Add the rice to the pan and mix well making all the rice is coated
Add the hot stock to the rice one ladle at a time making sure all the liquid is absorbed before adding the next
Don’t forget to stir throughout!
When about to add the last ladleful of stock add the peas and prawns
Stir well
Cook for 2-3 minutes till the prawns turn pink
Stir in the parmesan and parsley, season and serve immediately
This is also delicious without prawns too and my husband who doesn’t eat prawns loves it
Recipe is exactly the same, just leave out the prawns and if you want add more peas