Siobhan Berry of www.mummycooks.ie shares her recipe for Pea and Prawn Risotto.
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Serves: 4 people
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50 g Butter
450 g Frozen Peas
1 - Onion
1 handfull Parmesan Cheese
250 g Risotto Rice
300 g SuperValu King Prawns
1 pot Vegetable Stock
- Heat half the butter in a large saucepan over a medium heat. Add the onion and gently sauté for about 5 minutes until soft.
- Add the rice to the onion and stir until all of the rice has been coated by the butter.
- Add the stock in a ladle full at a time, stirring frequently, waiting until all of the stock has been absorbed by the rice before adding another ladle full.
- After about 10-15 minutes add the peas, stir in well before continuing to add the stock.
- Once all of the stock has been added stir in the prawns.
- Allow the prawns to heat up in the mixture for a minute or two before removing it from the heat and adding in the remaining butter along with a large handful of freshly grated parmesan.
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