:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/8ibZV4pHuWIAV9pDQgRF/c2101562bc7e00b2f92e7babc17fbf.jpeg "Fresh Simple Prawn and Pea Creamy Risotto")
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Fresh Simple Prawn and Pea Creamy Risotto
Relish a fresh and vibrant Italian dinner with this simple yet scrumptious Prawn and Pea Risotto recipe. The hearty flavours of the prawns amalgamate delightfully with the sweetness of peas, rounded off with a creamy and cheesy texture. A perfect dish to enjoy with your family and friends, bringing a touch of fine dining to your home!
Ingredients
- 350 g of Arborio risotto rice
- 200 g of fresh or frozen peas
- 500 g of raw prawns, peeled and deveined
- 1 litres of hot vegetable stock
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 tbls of olive oil
- 100 ml of dry white wine
- 50 g of butter
- 100 g of Parmesan cheese, freshly grated
- salt and pepper to taste
- Fresh parsley, chopped (for garnishing)
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Directions
Warm the olive oil in a large, deep pan over medium heat. Add the onion and garlic, cook until they soften and turn translucent.
Add the risotto rice to the pan and stir so that the rice is coated in the oil. Cook until the rice becomes translucent around the edges, which usually takes about 4 to 5 minutes.
Carefully pour in the white wine and cook until it's absorbed by the rice.
Begin to add the hot vegetable stock one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding the next.
Halfway through adding the stock, stir in the peas and continue to add the rest of the stock, stirring often.
When all the stock has been used and the rice is al dente, add in the prawns. Cook until they turn pink.
Remove pan from heat, add butter and grated parmesan, and stir well until everything is combined. Season with salt and pepper.
Serve hot, garnished with fresh parsley.
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TammersFresh Simple Prawn and Pea Creamy Risotto
Relish a fresh and vibrant Italian dinner with this simple yet scrumptious Prawn and Pea Risotto recipe. The hearty flavours of the prawns amalgamate delightfully with the sweetness of peas, rounded off with a creamy and cheesy texture. A perfect dish to enjoy with your family and friends, bringing a touch of fine dining to your home!
Warm the olive oil in a large, deep pan over medium heat. Add the onion and garlic, cook until they soften and turn translucent.
Add the risotto rice to the pan and stir so that the rice is coated in the oil. Cook until the rice becomes translucent around the edges, which usually takes about 4 to 5 minutes.
Carefully pour in the white wine and cook until it's absorbed by the rice.
Begin to add the hot vegetable stock one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding the next.
Halfway through adding the stock, stir in the peas and continue to add the rest of the stock, stirring often.
When all the stock has been used and the rice is al dente, add in the prawns. Cook until they turn pink.
Remove pan from heat, add butter and grated parmesan, and stir well until everything is combined. Season with salt and pepper.
Serve hot, garnished with fresh parsley.
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