Prawn and Pea Risotto

I can’t get enough of risotto. As we’re snowed in I quite fancied some to warm us up on a cold evening!

Here is my prawn risotto recipe (baby friendly with no chili flakes like that last one!).

Ingredients

One medium onion (chopped)
Salt and Pepper for seasoning
Olive oil
1 cup of arborio/risotto rice
250 ml of chicken stock
1 1/2 cups of small shrimp (I used frozen ones and just made sure they were defrosted before using them)
2 tbsp lemon juice
1 cup of peas (I used frozen peas)
Parmesan for sprinkling

Directions

Heat the olive oil in the pan. Add the onions and cook until brown. Add the rice and stir well. Leave the rice to cook on its own for about 3 minutes. Add the chicken stock. Season with salt and pepper. Leave the rice absorb the stock for about 15 minutes. Then once most of the stock is absorbed, add the shrimp and lemon and peas and cook for another 5-10 minutes until the rice is nice and tender. Once all the stock has been absorbed, serve on a plate and sprinkle with parmesan. Enjoy by the fire!

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3 thoughts on “Prawn and Pea Risotto”

  1. I’ll copy this recipe as it does sound yummy. I like to cook with risotto but yesterday I read a recipe for making “rice” out of cauliflower. That sounded interesting and more low fat – have you tried that?

    Liked by 1 person

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