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    • Lemony Prawn & Pea Risotto

    Mark Sharron
    Easy
    25 minutes
    4
    Amount Per Serving: Calories 462 kcal; Fat 7g; Carbs 68g; Sugar 4g; Fibre 5g; Protein 27g; Sodium 2g
    The Lemony Prawn & Pea Risotto dish will be perfect for any summer dinner party. This recipe for risotto is both colorful and flavorful. It includes prawns, peas, and a lot of amazing ingredients. This recipe has an Italian influence and will be a hit with guests.
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    Ingredients

    • 400g raw prawns in their shells, must be thawed before cooking
    • 3 tablespoons olive oil
    • 1 red chilli, deseeded, half of the chilli is sliced while the other half is finely chopped
    • 1 1/2 fish stock
    • 50g butter
    • 1 onion, finely chopped
    • 300g risotto rice
    • 1 small glass of white wine
    • 200g frozen peas
    • lemon zest and juice

    Method

    • Add the sliced onion, chilli, prawns and spices to a pot with the olive oil and warm through over a gentle heat for 10 minutes.
    • Pour in the stock and then add the rice. Cover and bring to the boil. When boiling turn the heat right down and leave to simmer for about 15 minutes, stirring occasionally.
    • Warm a little olive oil in a small saucepan and gently cook the peas in it for 3 minutes.
    • Now add the wine to the rice and stir.
    • Turn the heat right up to evaporate the alcohol. Stir in the butter until it has melted and then add the peas, lemon zest and juice.
    • Serving Suggestions: Serve with a nice crisp white wine. This dish goes well with a Chardonnay or Meursault. This goes well with herby broccoli or the spiced baked figs with ginger mascarpone.

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