Prawn and Snowpea Rissotto
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 700 g large raw shrimp, peeled deveined tails left intact
- 1 cup snow peas, trimmed and sliced in half on the diagonal
- 1 1⁄2 cups arborio rice
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1⁄2 cup white wine
- 1 liter chicken stock, simmering
- 2 tablespoons light margarine spread
- 1⁄4 cup parmesan cheese
- 1⁄4 cup parsley, roughly chopped
- freshly ground blac pepper (I use a lot!)
directions
- Heat a medium sized heavy based pan. Add the canola spread, onion and garlic, cooking for 3 to 5 mins or until lightly coloured. Stir in the rice, then pour in the white wine and cook until liquid is reduced by half.
- Add the stock, 1 cup at a time, stirring continuously to avoid sticking. Add the prawns and snow peas with the last cup of stock, then cook 2 to 3 mins or until prawns are pink and just cooked.
- Stir in the parmesan and parsley, season to taste and serve.
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