Prawns Easy Main Italian

Pea risotto with prawns

Name: Pea risotto with prawns
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: /italian
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 teaspoon lemon zest; 1 1/2 tablespoons lemon juice; 4 garlic cloves; 500g green prawns, peeled, tails intact; 8 spring onions, roughly chopped; 100g baby spinach leaves; 1/4 firmly packed cup flat-leaf parsley; 2 tablespoons fresh tarragon leaves*; 300g arborio risotto rice; 150ml dry white wine; 1.5L (6 cups) vegetable stock; 2 1/2 cups (300g) frozen peas; 50g unsalted butter; 80g parmesan, plus extra to serve

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A gluten free risotto the whole family will enjoy.

1/3 cup (80ml) extra virgin olive oil
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
4 garlic cloves
500g green prawns, peeled, tails intact
8 spring onions, roughly chopped
100g baby spinach leaves
1/4 firmly packed cup flat-leaf parsley
2 tablespoons fresh tarragon leaves*
300g arborio risotto rice
150ml dry white wine
1.5L (6 cups) vegetable stock
2 1/2 cups (300g) frozen peas
50g unsalted butter
80g parmesan, plus extra to serve

Method

1.

Combine 1 tablespoon oil, zest and juice in a bowl with 1 crushed garlic clove. Season, toss prawns in marinade, then refrigerate while you make the risotto. Whiz spring onion, spinach, parsley, tarragon and remaining garlic to a coarse paste in a food processor and set aside.
2.

Heat remaining oil in a deep frypan over medium heat. Add the rice and stir for 2 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring, for 15-20 minutes until all the stock is absorbed and the rice is cooked but till firm to the bite. With the second-last ladle of stock, add peas and spinach mix. Once all stock is added, cook for 1 minute, then add butter and cheese. Remove from heat and cover to keep warm.
3.

Heat a non-stick pan over medium heat. Add prawns and marinade and cook, stirring, for 3-4 minutes until opaque. Divide risotto and prawns among bowls and serve with extra parmesan.