Quick & Easy Shrimp and Pea Risotto
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 225 g cooked shrimp
- 50 g low-fat butter
- 1 red onion
- 3 garlic cloves
- 120 g arborio rice
- 80 ml white wine
- 500 ml vegetable stock
- 200 g frozen peas
- chopped of fresh mint
directions
- Dice the onion & crush the garlic cloves then saute on low heat in the butter until the onion is softened being sure not to let the garlic burn or stick.
- Stir in the rice until coated in the butter and cook for 1 minute before adding the wine and boiling until reduced by half. Stir regularly.
- Add the stock and frozen peas and fresh mint and bring back to the boil. Once boiling, turn onto low heat and simmer with the lid on for 25 minutes. Stir failry regularly to prevent sticking.
- Once the rice has cooked and absorbed most of the liquid and has a sticky consistency, add the prawns and heat through. Season to taste with salt and pepper and serve.
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RECIPE SUBMITTED BY
<p>I love cooking, I love food & I do all my fresh produce shopping at my local market where much of what is on offer is seasonal, quite a lot is locally grown or reared and there is a decent range of more exotic imports too.</p>