Meals and Courses

Prawn and Pea Risotto

cook 30 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 300 g (10 oz) risotto rice
  • 100 ml (3 1/2 fl oz) dry white wine
  • 1 litre (1 3/4 pints) hot fish or chicken stock
  • 250 g (8 oz) cooked peeled prawns
  • 125 g (4 oz) frozen peas
  • finely grated rind of 1 lemon
  • 25 g (1 oz) butter
  • 2 tablespoons lemon juice
  • salt and pepper
  • handful of chopped mint leaves, to garnish
  • Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5 minutes until softened. Stir in the risotto rice, followed by the wine and bubble until reduced by half.
  • Gradually add the stock, a ladleful at a time, stirring continuously and allowing each ladleful to be absorbed before adding the next. Continue to cook for about 15 minutes, or until the rice is tender.
  • Stir in the prawns, peas, lemon rind and butter and season to taste. Cover and leave to rest for a few minutes, then add the lemon juice and serve sprinkled with the mint.
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