Creamy Prawn and Pea Risotto

Name: Creamy Prawn and Pea Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 g prawns/shrimp, raw, peeled; 1.5 cup Arborio rice; 1 cup frozen peas; 0.5 onion; 2 clove garlic cloves; 3 cup chicken broth; 0.33 cup dry white wine; 1 cup milk; 3.5 tbsp butter; 0.33 cup grated Parmesan; 2 tbsp olive oil; 1 pinch salt and pepper; 1 tbsp Finely chopped parsley

Indulge in a restaurant-quality seafood dinner with this velvety prawn risotto. Succulent seared shrimp and sweet peas are folded into perfectly al dente Arborio rice for a comforting yet sophisticated meal.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

prawns/shrimp, raw, peeled
500 g
Arborio rice
1.5 cup
frozen peas
1 cup
onion
0.5
garlic cloves
2 clove
chicken broth
3 cup
dry white wine
0.3 cup
milk
1 cup
butter
3.5 tbsp
grated Parmesan
0.3 cup
olive oil
2 tbsp
salt and pepper
1 pinch
Finely chopped parsley
1 tbsp

Step-by-Step Instructions

Heat 1 tablespoon of olive oil in a large, heavy-based pot over medium-high heat. Add half of the prawns in a single layer and season with salt and pepper. Sear for 1.5 minutes, then flip and cook for another minute. Remove the prawns and set aside in a bowl.

Add a drizzle more oil to the pot and repeat the searing process with the remaining prawns. Remove them from the pot and keep warm.

Reduce the heat to medium. Melt 1.5 tablespoons of butter in the same pot, then add the finely diced onion and minced garlic. Sauté for about 2 minutes until the onion becomes translucent.

Pour in the white wine and stir well, scraping the bottom of the pot to release the flavorful browned bits left from the prawns. Simmer for 2 minutes until the sharp alcohol aroma has dissipated.

Add the Arborio rice to the pot and stir for about 30 seconds until the edges of the grains become translucent.