Prawn & Pea Risotto is a simple dish with big flavour for only a few ingredients. Frozen prawns and peas make this an easy quick supper.
Serves 4
3 tbsp extra virgin olive oil
1 large onion, peeled & finely diced
1 large clove of garlic, peeled and crushed
1 small glass of white wine (optional)
300g risotto rice
2 fish or chicken stock cubes
1 litre recently boiled water
250g frozen prawns
Large pinch of chilli flakes (optional)
Chopped parsley (optional)
Freshly grated parmesan (optional)
Heat the olive oil in a heavy based pan over a medium heat.
Sweat the chopped onion for 8-10 minutes, stirring occasionally, until soft but not coloured.
Stir in the risotto rice and garlic into the onions. Pour in the wine, and stir until evaporated away.
Add a ladleful of hot water and the crumbled stock cubes, stirring until evaporated and the stock cubes have completely dissolved. Keep adding one ladle of hot water at a time, and stirring until evaporated. Halfway through the hot water add the frozen prawns, and then continue adding the ladles of hot water. After about 25-30 minutes the rice is tender but not mushy.
Stir in the frozen peas and chilli flakes, turn off the heat, cover with a lid and rest for 5 minutes.
Serve with a topping of chopping parsley and parmesan if wished.
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