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Photo of Prawn, pea and parsley risotto by WW

Prawn, pea and parsley risotto

Total Time
1 hr
20 min
40 min
A balance of garlic, onion and parsley gives an earthy flavour to this hearty risotto – perfect for a cool night in


Chicken stock

3 cup(s), (salt-reduced), (750ml)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Arborio rice

1 cup(s), (200g)

Raw peeled prawns

312 g, peeled, (buy 800g)

Frozen green peas

cup(s), (80g)

Fresh flat-leaf parsley

¼ cup(s), coarsley chopped


  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.


SERVING SUGGESTION: Spinach and radicchio salad. Place 1 small bunch English spinach (shredded) and 1 radicchio (leaves separated) in a medium bowl. Add 125g grape tomatoes (sliced), ½ small red onion (thinly sliced) and 1 tablespoon balsamic vinegar. Toss gently to combine.TIP: You can use 1½ cups shredded cooked lean chicken breast fillets instead of prawns.