Tuesday, August 13, 2013

Prawn & Pea Risotto

I love risotto - all types, plain tomato risotto was my favourite food as a child before I even realised you could make any flavour you want. My boyfriend has always maintained he doesn't like it, so I have never cooked it for him. I just discovered that he always associates risotto with mushrooms and thats why he thinks he doesn't like it, so I decided to make a prawn risotto to see if I could bring him around - it worked. This is a lovely dish that is both light and filling. Can be served as is, with a green salad or with a side of steamed asparagus or long stem broccoli. It does take a bit of patience and lots of stirring, but it is worth it in the end!

Serves: 2
Smartpoints per serving: 11sp
Smartpoints on No Count: 10sp
Propoints per serving: 11
150g risotto rice 
150g cooked prawns 
50g frozen peas
1 medium onion chopped finely
2 large cloves of garlic crushed
Juice of half a lemon
150ml white wine 
1 fish or vegetable stock cube made with 600ml water 
1 tbsp fresh parsley chopped
salt & pepper

Mist a large non stick pan with spray oil and heat over a medium heat. Cook the onions and garlic until soft, adding a small bit of stock if they start to stick. Add the rice and cook, stirring constantly until the rice starts to go translucent. Add the wine and reduce the heat. Cook until the wine has been absorbed, stirring constantly. Add the stock once ladleful at a time, stirring until each ladleful is absorbed before adding the next. 

Continue adding until the rice is cooked al dente. If you run out of stock you can add some boiling water. When the rice is  just cooked cooked add the prawns, peas, lemon juice and parsley and season to taste. Keep on the heat, stirring until the peas are cooked and the prawns are hot through. Serve immediately!


  1. Do you have to put wine in it as I can't really drink due to medication

    1. No, I've left it out lots of times and while it's slightly better with the wine, it's absolutely fine without too!