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Lifestyle Food and Fitness
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This classic risotto dish has the wonderful pop of sweet peas and the decadence of juicy tender prawns. The perfect summer lunch party dish or winter warmer by the fire.
In a large deep pan fry off celery and onion in some olive oil
Add courgette and sauté for 2-3 minutes
Add uncooked rice and sauté for 1 minute
Add glass of white wine and simmer until reduced
Add a ladle of stock and simmer until absorbed
Repeat above step until rice is tender. Season to taste
Add peas, basil and parmesan and combine
Add prawns on top of risotto and cook with lid on until done
Serve with basil, olive oil and squeeze of lemon (to taste)
In a large deep pan fry off celery and onion in some olive oil
Add courgette and sauté for 2-3 minutes
Add uncooked rice and sauté for 1 minute
Add glass of white wine and simmer until reduced
Add a ladle of stock and simmer until absorbed
Repeat above step until rice is tender. Season to taste
Add peas, basil and parmesan and combine
Add prawns on top of risotto and cook with lid on until done
Serve with basil, olive oil and squeeze of lemon (to taste)
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