Prawn and pea risotto
Savor creamy prawn and pea risotto with aromatics and cheese. Perfect in just 1 hour for a quick and delicious dinner.
Ingredients
- 800 gram uncooked medium prawns (shrimp)
- 1.250 litre (5 cups) chicken stock
- 40 gram butter
- 1 tablespoon olive oil
- 1 brown onion
- 1 clove garlic
- 1 1/2 cup (300g) arborio rice
- 1/2 cup (125ml) dry white wine
- 1/2 cup (60g) frozen baby peas, thawed
- 1/2 cup (40g) coarsely grated parmesan cheese
- 1 teaspoon finely chopped fresh tarragon
- 1/4 cup coarsely chopped fresh flat-leaf parsley
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