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Pea and Prawn Risotto

Prawn & Pea Risotto

 

Category, , DifficultyIntermediate

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.

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 4 Celery Sticks (diced)
 1 Courgette (diced)
 1 Onion (diced)
 1 cup Risotto Rice
 125 ml White Wine
 500 ml Good Fish or Chicken Stock
 1 cup Peas
 0.50 cup Basil
 0.25 cup Parmesan (grated)
 10 Large Prawns
 1 tbsp Olive Oil
 1 Squeeze of Lemon (optional)
 Salt & Pepper (to taste)
1

In a large deep pan fry off celery and onion in some olive oil

2

Add courgette and sauté for 2-3 minutes

3

Add uncooked rice and sauté for 1 minute

4

Add glass of white wine and simmer until reduced

5

Add a ladle of stock and simmer until absorbed

6

Repeat above step until rice is tender. Season to taste

7

Add peas, basil and parmesan and combine

8

Add prawns on top of risotto and cook with lid on until done

9

Serve with basil, olive oil and squeeze of lemon (to taste)

 

Ingredients

 4 Celery Sticks (diced)
 1 Courgette (diced)
 1 Onion (diced)
 1 cup Risotto Rice
 125 ml White Wine
 500 ml Good Fish or Chicken Stock
 1 cup Peas
 0.50 cup Basil
 0.25 cup Parmesan (grated)
 10 Large Prawns
 1 tbsp Olive Oil
 1 Squeeze of Lemon (optional)
 Salt & Pepper (to taste)

Directions

1

In a large deep pan fry off celery and onion in some olive oil

2

Add courgette and sauté for 2-3 minutes

3

Add uncooked rice and sauté for 1 minute

4

Add glass of white wine and simmer until reduced

5

Add a ladle of stock and simmer until absorbed

6

Repeat above step until rice is tender. Season to taste

7

Add peas, basil and parmesan and combine

8

Add prawns on top of risotto and cook with lid on until done

9

Serve with basil, olive oil and squeeze of lemon (to taste)

Pea and Prawn Risotto

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