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Lemony Prawn And Pea Risotto

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Ingredients
  Raw prawns 400 Gram, unshelled, defrosted if frozen (1 Bag)
  Olive oil 3 Tablespoon
  Red chili 1 , deseeded, half sliced and half finely chopped
  Fish stock 2 3⁄4 Pint (1.5 Liter)
  Onion 1 , chopped
  Risotto rice 10 Ounce (300 Gram)
  White wine 120 Milliliter (1 Small Glass)
  Frozen peas 8 Ounce (200 Gram)
  Lemon 1 (Use Juice And Zest)
Directions

GETTING READY
1. Peel the prawn, keeping the head and shells

MAKING
2. In a large saucepan, heat a tablespoon of olive oil and fry the prawn shells and heads with sliced chilli till toasted and changed colour
3. Pour the stock and alow to boil, turn down the heat and let it simmer
4. For the risotto, remember to ladle the stock without shells and stir in the peas and prawns with the final addition of stock
5. Cook till prawns change colour, add chopped chilli, lemon juice and remaining olive oil
6. Let it rest for a while before serving

SERVING
7. Sprinkle lemon zest and serve

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Prawn
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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