Prawn Risotto with Peas and Treviso Radicchio

Name: Prawn Risotto with Peas and Treviso Radicchio
Ingredients: 2 litres fish stock; 125 gm butter, chopped; 100 ml olive oil; 3 small onions, finely chopped; 3 cloves of garlic, thinly sliced; 150 ml dry white wine; 500 gm carnaroli or other risotto rice; 1 kg green prawns, peeled, cleaned and halved widthways; 320 gm podded peas; 1 head of radicchio, trimmed, leaves separated, washed, dried and torn into bite-sized pieces; To serve: extra-virgin olive oil

www.gourmettraveller.com.au

Australian Gourmet Traveller fast recipe for prawn risotto with sweet spring peas and treviso radicchio

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Ingredients

2 litres fish stock
125 gm butter, chopped
100 ml olive oil
3 small onions, finely chopped
3 cloves of garlic, thinly sliced
150 ml dry white wine
500 gm carnaroli or other risotto rice
1 kg green prawns, peeled, cleaned and halved widthways
320 gm podded peas
1 head of radicchio, trimmed, leaves separated, washed, dried and torn into bite-sized pieces
To serve: extra-virgin olive oil