Baked Prawn, Pea and Mint Risotto from Lucy Loves

Name: Baked Prawn, Pea and Mint Risotto from Lucy Loves
Ingredients: 2 tablespoons oil olive; 1 onion, finely-ish chopped; 2 cloves garlic, finely-ish chopped; 250g risotto rice; 125ml white wine; 600ml chicken stock; 200g prawns, defrosted if frozen; 175g frozen or fresh peas, defrosted if frozen (just pour hot kettle water on them in a sieve); 50g parmesan, grated; 15g-ish knob of butter; a squeeze of lemon juice; chopped fresh parsley and mint, a couple of tablespoons of each; salt and pepper; extra parmesan and chopped parsley to serve

lucylovesuk.com

This Baked Prawn, Pea and Mint Risotto is not one for the purests, but all that stirring is just too much to bear and you love tasty risotto, tuck right in.

View full recipe on lucylovesuk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lucylovesuk.com.

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Ingredients

2 tablespoons oil olive
1 onion, finely-ish chopped
2 cloves garlic, finely-ish chopped
250g risotto rice
125ml white wine
600ml chicken stock
200g prawns, defrosted if frozen
175g frozen or fresh peas, defrosted if frozen (just pour hot kettle water on them in a sieve)
50g parmesan, grated
15g-ish knob of butter
a squeeze of lemon juice
chopped fresh parsley and mint, a couple of tablespoons of each
salt and pepper
extra parmesan and chopped parsley to serve