Prawn, pea and parsley risotto
8
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A balance of garlic, onion and parsley gives an earthy flavour to this hearty risotto – perfect for a cool night in
Ingredients
Chicken stock
3 cup(s), (salt-reduced), (750ml)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Raw peeled prawns
312 g, peeled, (buy 800g)
Frozen green peas
⅔ cup(s), (80g)
Fresh flat-leaf parsley
¼ cup(s), coarsley chopped
Instructions
1
Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
2
Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Reduce heat to low and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
3
Stir in prawns and peas and season with salt and freshly ground black pepper. Cook, stirring occasionally, for 5 minutes or until prawns are cooked through. Serve sprinkled with parsley.
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