Prawn, Zucchini & Pea Risotto

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14 Ingredients

Number of servings

2tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
375grams risotto rice
1 cup white wine
1.50L chicken stock, hot
20 large raw peeled prawns
2 zucchini, cut into thin discs
200grams peas, thawed if frozen or blanched if fresh
125grams butter
2tablespoons mint, chopped
1/2 lemon, grated rind of lemon and juice
1 pinch salt
1 pinch pepper

Nutrition per serving

41% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat the oil in a frying pan, add the onion and fry until translucent. Add the garlic and risotto rice and fry for 2 minutes, stirring to coat the rice with the oil. Pour in the wine and leave to bubble until just 1 tablespoon of liquid is left.

Step 2 of 3

Add the stock over a medium heat, a ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed before adding the next. Keep adding stock until the rice is cooked but still has a slight bite to it. This should take about 15-20 minutes.

Step 3 of 3

Add the prawns and zucchinis just before the last couple of ladles of stock go in. Cook until the prawns are pink and firm to the touch, about 3 minutes. Finally, stir in the peas, butter, mint and lemon rind. Season to taste with salt, pepper and lemon juice.