Risotto is an authentic northern Italian rice dish that is cooked in a stock (broth) to make it a creamy consistency. The soup or stock can be derived from chicken, fish, meat, or vegetables. You can make several types of risotto that contain butter or wine.

Pea & Prawn Risotto is the perfect compliment for chicken and meat dishes or grilled meat.



Peas & Prawns Risotto

Prawn, 450g

Frozen Peas, 375 g

Rice, 225 g

Butter, 125 g

Onion, peeled and chopped, 1

Garlic cloves, peel and chopped, 4

White wine, 150 ml

Fish or vegetable stock, 1 liter

Freshly chopped mint, 4 tbsp

Freshly ground black pepper, to taste

Salt, to taste


Preparation Method:

Peas & Prawns Risotto

Peel the prawn and reserve the heads and shells. Remove the black vain from the back of each prawn then wash and dry on absorbent kitchen paper. Melt half the butter in a large frying pan, add the heads and shells and fry, stirring occasionally for 3-4 minutes or until golden brown. Strain the butter, discard the heads and shells and return the butter to the pan.

Add a further 25 g of butter to the pan and fry the onion and garlic for 5 minutes until softened but not colored. Combine the rice and stir the grains in the butter for 1 minute and well coated thoroughly. Add the white wine and boil rapidly until the wine is reduced by half.

Bring the stock to a gentle simmer and add to the rice.  Stir constantly, adding the stock as it is absorbed until rice is creamy but still has a bite in the center.

Melt the remaining butter and stir-fry the prawns for 3-4 minutes. Stir into the rice along with all the pan juices and peas. Add the chopped mint and season to taste with salt and pepper. Cover the pan and leave the Peas & Prawns Risotto to infuse for 5 minutes before serving.


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