Garlic Prawn Risotto

    50 minutes

    The contrast between sweet peas and salty prawns is what makes this risotto so very tasty. If the prawns are too large, cut them in half.

    21 people made this

    Serves: 4 

    • 4 cups (1 litre) fish or vegetable stock
    • 250g frozen peas
    • salt, to taste
    • 3 tablespoons olive oil
    • 1 clove garlic, crushed
    • 500g prawns, peeled and deveined
    • 1 cup white wine
    • 1 onion shallot, finely diced
    • 320g arborio rice
    • 1/2 bunch parsley, chopped

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat the stock and keep warm over low heat.
    2. Place the peas in a saucepan with 4 tablespoons water, cover and cook 10 minutes over low heat, stirring occasionally. Season with salt and set aside.
    3. Meanwhile, fry the garlic in 1 tablespoon oil and add the prawns. Increase heat and cook on one side 1-2 minutes until pink, then turn them one by one and cook the other side. Add 1/2 cup wine, raise heat then turn off. Season with salt and keep warm.
    4. In a saucepan over low heat saute the shallot in 2 tablespoons oil until soft. Add the rice, stir well until it is transparent. Add 1/2 cup wine and raise the heat. When the wine has evaporated turn heat down to medium and add the first ladle of stock. Stir until absorbed then add the next ladle. Continue in this way until rice is cooked, about 20 minutes.
    5. About 2 minutes before the end of cooking, add the peas and stir. When the rice is done, stir in the prawns and parsley. Let sit 5 minutes before serving.

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