Risotto Primavera


For 2-3 portions:

200g risotto rice
600ml chicken stock
100ml white wine
2-3 medium spring onions (40g)
1 medium onion (50g)
50g butter
100g fresh peas
200g frozen cooked jumbo king prawns
1/2 lemon
some fresh red chilli

Melt the butter in a pot and cook the spring onion and onion until browned and soft. Add the rice and some of the stock to just cover the mixture. Let it cook over low-medium heat while stirring constantly and adding a little of the liquid (stock and wine) at a time for about 20 minutes (until rice is cooked).

In the meantime cook the peas in some boiling water so that they are still crunchy.

If you are using frozen prawns, place them into a medium bowl and pour some warm water over it. Leave for about a minute and drain (pressing excess water out). Heat some oil in a pan and briefly cook the prawns (even if they are cooked already). Season with salt and pepper and some lemon.

With the last portion of liquid, add the cooked peas and prawns to the risotto and leave to cook for a few more minutes until most of the liquid is absorbed.

Serve with some freshly chopped red chilli!


Printable PDF version:
Risotto Primavera

One thought on “Risotto Primavera

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s