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Pea & Prawn Risotto Recipe

A delicious, convenient meal, perfect for any easy entertaining occasion. Dive into a bowl of seafood delight with our Campbell's Pea and Prawn Risotto!

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 30MINS

3 tbsp butter

1 onion, finely diced

3 garlic cloves, sliced

1 ¾ cups arborio rice

1L Campbell’s Real Stock Vegetable

1 cup frozen peas

½ cup parmesan, finely grated

½ cup Crème fraiche or sour cream

½ tsp Cumin

1 tsp lemon rind

250g green prawns

Fresh dill, pepper, and lemon to serve

STEP 1 Heat 1 tbsp of butter in a large frypan on medium heat. Add prawns and cook until they change colour. Remove and set aside to stir through later.

STEP 2 Add remaining butter and onion, cook for 1-2 min until softened. Add garlic, cook for 1 min. Add rice and cook for a further minute or until rice is coated with butter mixture.

STEP 3 Add Campbell’s Real Stock Vegetable, ½ cup at a time, stirring continually, making sure all liquid is absorbed before adding the next ½ cup.

STEP 4 When adding last ½ cup stock add in peas and prawns, stir until all the stock has been absorbed and rice in tender.

STEP 5 Stir through parmesan; set aside to rest.

STEP 6 Combine Crème fraiche, cumin and lemon rind, season well with salt and pepper.

STEP 7 Serve risotto into your bowl, top with crème fraiche, fresh dill, pepper, and a wedge of lemon.