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.
