0
0 ITEM(S) - £0.00 GO

Menu

    • 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.
    1 rating
    layout 0 comment

    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.

    Shopping List

    7
    Peeled Prawns 1kg £21.95
    Add to basket

    Frozen Prawns Products