Pea and Prawn Risotto – Baccarat Recipes

Ingredients

• 2 tbsp olive oil
• 200 g peeled green prawns
• 1 small brown onion, finely diced
• 1 celery stick, finely diced
• 200 g arborio rice
• 165 ml white wine
• 750 ml chicken stock (use fish stock for pescatarian)
• ½ tsp sea salt
• 125 g frozen peas, defrosted
• 1 long red chilli, deseeded and finely chopped
• 1 lemon, zest and juice
• 70 g baby spinach
• ¼ cup picked parsley leaves, roughly chopped