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Risotto primavera with prawns

Risotto primavera with prawns

Total Time
50 min
15 min
35 min


Salt reduced chicken stock

3 cup(s), (750ml)

Dried saffron

1 tsp, pinch

Olive oil

1½ tbs

Brown onion

1 large, finely chopped


2 clove(s), crushed

Arborio rice

1 cup(s), (200g)

Reduced-alcohol white wine

½ cup(s), (125ml)

Frozen green peas

½ cup(s), thawed (60g)

Frozen broad beans

85 g, (½ cup), thawed, peeled

Raw peeled prawns

16 small, King, (peeled, deveined, tails intact)


60 g

Fresh basil

¼ cup(s), coursely chopped

Grated parmesan cheese

¼ cup(s), (20g)

Fresh lemon rind

2 tsp

Fresh basil

2 tbs, sprigs


  1. Combine stock and saffron in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
  2. Heat 1 tbs oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 4–5 minutes or until softened. Add rice and stir to coat. Add wine and bring to the boil. Simmer until reduced by half.
  3. Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20–25 minutes or until rice is just tender. Add peas and broad beans in last 2 minutes of cooking.
  4. Meanwhile, heat remaining 2 tsp oil in a non-stick frying pan over medium-high heat. Cook prawns for 2 minutes each side or until just cooked through.
  5. Stir rocket and basil into risotto. Serve topped with prawns, parmesan, lemon rind and basil sprigs.