As Mr C has an evening out, I’m faced with cooking dinner for myself. It’s not a bad thing as I can treat myself to one of my favourite dishes – Pea & Prawn Risotto!
For this version I used raw & peeled prawns, which really took the dish to the next level!
200grams of fresh raw & peeled prawns
Handful of peas (I used frozen)
A generous pinch of saffron infused in hot water!
One onion finely chopped
175g-200g risotto rice
Seasoning to taste
Glass of white wine – Isla negra reserva, Sauvignon Blanc is really nice!
Parmesan finely grated!
Chicken stock cube in water
First add butter to hot pan, add onions and slowly cook them to light golden brown. Add rice, and allow butter juices to cover grains. Add wine and allow to alcohol to burn off.
Add the saffron with the infused water to the pan.
Add a ladle of chicken stock and stir rice until almost all stock has been absorbed, then add another. Keep doing this until rice has almost has no bite!
Add peas and stir for 2-3mins.
Then add prawns and cook for 2-3mins until pink! Remember to stir and if you need to add stock to stop the rice from
Sticking to the bottom of the pan!
Now take the pan of the heat and add the Parmesan cheese and stir in! Sometimes I use a little extra knob of butter and add to the pan and stir to make a creamier consistency.
Serve on a pasta bowl or a big plate with a chilled glass of wine!