Lemony Prawn And Pea Risotto Recipes

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EASY PRAWN RISOTTO WITH PEAS



Easy prawn risotto with peas image

Creamy prawn risotto with peas with lemon and garlic is an easy, delicious dinner recipe perfect for spring.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 13

2 cups risotto rice
2 tbsp olive oil
1 onion (finely chopped)
3 garlic cloves (crushed)
1 cup white wine
4 cups stock
1 cup frozen peas
½ cup parmesan cheese
2 tbsp butter
lemon juice (to taste)
salt and pepper (to taste)
500 g (1lb) prawns/shrimp (peeled and deveined (if using whole prawn, you'll need 800g/1½lbs))
2 tbsp fresh chives (finely chopped)

Steps:

  • Peel and devein the prawns than add to a medium mixing bowl.
  • Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
  • Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
  • In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
  • Add the garlic and cook for 30 minutes. Pour in the rice and stir.
  • Pour in the white wine and allow to reduce.
  • Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
  • Stir in the peas, butter and parmesan then season with salt and pepper to taste.
  • Add a generous squeeze of lemon juice.
  • Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.

Nutrition Facts : Calories 525 kcal, Carbohydrate 92 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 947 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

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