Prawn & Pea Risotto
This delicious prawn and pea risotto is the perfect dish to enjoy on a cozy evening. The creamy rice is infused with the flavors of seafood and aromatic onions, creating a comforting and satisfying meal. Each bite is a harmonious blend of tender prawns, sweet peas, and rich Parmesan cheese. It's a dish that is sure to impress your family and friends with its creamy texture and vibrant flavors.
— Constant Cookbook
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
Instructions
- Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Yield
Serves 4
Nutrition
- Calories: 442 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 4.4 milligram of sodium
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