Recipe Library: Prawn Pea and Mint Risotto

Name: Recipe Library: Prawn Pea and Mint Risotto
Ingredients: 2 tablespoons (30ml) Extra Virgin Olive Oil; 1 large onion, about 220g (1/2 lb) finely chopped; 1 large clove of garlic, finely chopped; 200g (about 8oz) frozen or fresh peas; 440g (about 12oz) fresh or defrosted frozen medium to large size shelled prawns; 2 tablespoons (30ml) fish sauce (Nuk Nam, Ca Sac etc.) OR 1 level teaspoon salt; 440ml (15 fl oz, 3/4 pint) basmati, long grain or risotto rice; 2 heaped tablespoons (50ml) finely chopped and pulverised fresh mint; A pinch of ground pepper or to taste; 550ml (1 pint) hot vegetable stock from powder or freshly made (we use Knorr powder); OPTIONAL: 4 to 6 medium size button mushrooms, chopped

www.oliver1.co.uk

A subtle blend of prawns , peas and mint make this risotto a delicacy worth trying hot or cold.

Keywords

recipes
cooking
food
prawn
pea
risotto
main course
starter
meal
dish

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Ingredients

2 tablespoons (30ml) Extra Virgin Olive Oil
1 large onion, about 220g (1/2 lb) finely chopped
1 large clove of garlic, finely chopped
200g (about 8oz) frozen or fresh peas
440g (about 12oz) fresh or defrosted frozen medium to large size shelled prawns
2 tablespoons (30ml) fish sauce (Nuk Nam, Ca Sac etc.) OR 1 level teaspoon salt
440ml (15 fl oz, 3/4 pint) basmati, long grain or risotto rice
2 heaped tablespoons (50ml) finely chopped and pulverised fresh mint
A pinch of ground pepper or to taste
550ml (1 pint) hot vegetable stock from powder or freshly made (we use Knorr powder)
OPTIONAL: 4 to 6 medium size button mushrooms, chopped