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Prawn and pea risotto

Good for dietary types:

Fish

Download the print version here

Prep Time:

5 minutes

Cook Time:

30 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

1030mg

Calories:

560

Protein

38g

Potassium:

Fibre:

Carbohydrates:

58g

Fat:

17g

Saturated Fats:

10g

Polyunsaturated Fats:

Monounsaturated Fats:

Sugar:

Vitamin A:

10%

Vitamin C:

20%

Calcium:

20%

Iron:

12%

About the Recipe

This Prawn and pea risotto is a creamy, elegant dish, where tender Arborio rice is cooked slowly with stock, making a silky creamy texture and not too heavy, then finished with sweet green peas and plump prawns for protein. Luxuriosly smooth, fresh, bright and balanced with pops of sweetness and delicate seafood flavour.
Bellisimo

Ingredients

1 tbsp Olive oil
300g of Arborio rice
600g of peeled raw prawns
200g of peas
1.5 litres of hot vegetable or chicken stock
1 medium onion
3 cloves of garlic
120ml dry white wine
50g butter
50g grated parmesan
salt and pepper

Preparation

In a pan saute the prawns off for 1 minutes either side with a tiny bit of the olive oil (It is important to not over do them) Take out of the pan and leave to the side, while you cook the risotto.
Heat 1 tbsp of olive oil in a pan and add the onions to saute for 5 minutes before adding some minced garlic. You don't want the onions to brown just be translucent. Then add the rice and toast for a minute or so.
Pour in all of the wine and some seasoning and let it reduce.
Then keep stirring the rice while you add stock to the pan using a laddle letting the rice soak up the stock each time. This should take around 20 minutes.
Once all the stock has been added put the peas and cook for a further 5 minutes.
It should be al dente, check by tasting, you can always add a bit more stock or water if the rice isn't quite cooked.
Take off the heat, add the grated parmesan and butter and leave to the side.
Serve immediately, you can add more parmesan if you want a richer. cheesier flavour.