Prep: 10 mins
Cook: 25-30 mins
Serves: 4
Difficulty: Cuisine: Saved: | 69 | Recipe by: Perfect Italiano |
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Prawn, Pea and Mint Risotto
Ingredients:
Method:
- Place the stock into a medium saucepan and place over a medium heat. Bring to a simmer, and then remove the pan from the heat and cover with a lid to keep hot
- Add the olive oil to a large, heavy based saucepan, and place over a medium low heat. Add the garlic and onion and cook for 5 minutes or until the onion has softened, but be careful not to brown the garlic.
- Add the rice and stir to coat each grain of rice in the oil. Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated.
- Add a ladle of stock and stir until the rice absorbs all the liquid. Continue to add one ladle at a time, stirring constantly to ensure each ladle of stock is absorbed before adding another.
- Before adding the final few ladles of stock, add the prawns and peas. Add the remaining stock and continue to cook for a further 3 minutes.
- Remove the pan from the heat and stir in the butter, Romano cheese and season with salt and pepper. Cover the risotto with a lid and allow to sit for 5 minutes or until the prawns are just cooked through
- Finish by stirring through the mint and serve immediately
Tips & Hints:
- Add the zest and a squeeze of lemon to give this dish a lemony kick.
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