Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 2teaspoons extra virgin olive oil
- 300grams Just Caught cooked prawns tail on, thawed
- 1/3 bunch continental parsley
- 2 cloves garlic, crushed
- 1 1/2 cups Nice Rice jasmine rice
- 500milliliter Campbell's real stock vegetable stock
- 125grams frozen peas
Description
This easy, affordable prawn risotto makes a perfect weeknight dinner, and it's all cooked in one pan for minimal cleanup.
Method
Step 1 of 4
Heat a large deep-frying pan with 1 tsp oil over medium heat. Add prawns and cook for 5 minutes or until heated through. Transfer prawns and pan juices to a bowl.
Step 2 of 4
Finely chop parsley stems, reserving leaves for later. Add stems and garlic to pan and cook for 3 minutes. Add rice and cook for a further 2 minutes or until glossy. Pour in stock, reserved prawn liquid and ¾ cup water. Bring to a simmer, then reduce to low. Cook, uncovered, for 20 minutes, stirring occasionally.
Step 3 of 4
Once the rice is cooked, stir through prawns and peas and continue to cook for a further 5 minutes or until heated through.
Step 4 of 4
Top with parsley. Season with freshly ground black pepper. Serve.
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