Recipe Index

Ingredients

• 1 – 2 tbsp olive oil
• 14-17¾ oz (14oz – 1 lb) prawns/shrimp, raw, peeled
• Salt and pepper
• 1 1/2 tbsp butter
• 1/2 onion (, finely chopped)
• 2 garlic cloves (, minced)
• 1/3 cup dry white wine ((or water))
• 1 1/2 cups Arborio rice (, uncooked )
• 3 cups chicken broth (, low sodium, at room temp)
• 1 cup milk (, room temp (full or low fat))
• 1 cup frozen peas (, thawed)
• 1/3 cup grated parmesan
• 1 – 2 tbsp (½-1 oz) Extra Butter
• Grated parmesan
• Finely chopped parsley ((optional))

Method

1. Heat a tablespoon of olive oil in a large heavy pot over medium-high heat, sear half the prawns in a single layer with salt and pepper for about 1 and a half minutes, flip them for 1 minute more, then lift them into a bowl.
2. Add a splash more olive oil to the pot and sear the remaining prawns the same way, keeping them warm with the first batch.
3. Lower the heat to medium, melt the butter in the prawn pot and soften the finely chopped onion and garlic for 2 minutes until translucent.
4. Pour in the dry white wine and scrape the browned prawn bits from the base of the pot as the wine simmers for 2 minutes.
5. Stir the Arborio rice through the onion mixture for 30 seconds until the edges of the grains look translucent.
6. Add roughly two-thirds of the chicken broth, stir once, and let the risotto simmer gently for 5 minutes before stirring again and simmering 2 minutes more.
7. Pour in the rest of the broth together with the milk, stir, and simmer in two short spells of 3 minutes and 2 minutes until the rice is nearly tender but still slightly firm.
8. Stir the thawed peas and grated parmesan through the loose risotto and season it with salt and pepper.
9. Beat in the extra butter vigorously for about 10 seconds so the risotto turns glossy and creamy.
10. Fold the seared prawns and any juices from their bowl back through, ladle the risotto into bowls while it still oozes, and finish with extra parmesan and the chopped parsley if you like.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data