Prawn and pea risotto

Serves: 6

Time to make: 30 mins

Ingredients

1 ½ cups frozen peas, thawed
5 cups salt-reduced chicken or vegetable stock, heated
2 tablespoons olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 cups arborio rice
¼ cup white wine
2 tablespoons basil pesto
¼ cup grated parmesan cheese
1 lemon, zest and juice
salt and pepper, to taste
2 cups frozen prawns, defrosted
fresh basil and fresh mint, to garnish
2 tablespoons extra-virgin olive oil

Instructions

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1 Place half the peas in a blender and purée. Set aside. Heat stock in a saucepan to nearly boiling point, then lower heat.

2 To make risotto, heat first measure of olive oil in a large, heavy-based pan. Add onion and garlic. Gently cook until softened but not browned. Add rice and stir to coat. Add wine. Allow to evaporate.

3 Gradually add hot stock to rice, stirring continuously, so liquid is absorbed and rice is tender. Add pea purée, whole peas, pesto and parmesan. Stir to combine. Add more liquid if a soupy texture is preferred. Add lemon zest, juice and seasoning.

4 In a separate hot pan, toss prawns for a few minutes until cooked through. Divide risotto among 6 plates. Serve topped with prawns, herbs and drizzled olive oil.

Recipe reproduced from eating in, fabulous food for friends and family, by Niki Bezzant

Variations

Make it gluten free: Use gluten-free stock, wine and pesto.

Nutrition Info (per serve)

Calories 452 cal

Kilojoules 1890 kJ

Protein 19 g

Total fat 13 g

Saturated fat 3 g

Carbohydrates 60 g

Sugar 5 g

Dietary fibre 3 g

Sodium 880 mg

Calcium 170 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.