Pea & Prawn Risotto

Servings:4
Dish Type:Rice & risottos
Cooking Time:30min
Preparation Time:10min

Campbells Product used

Vegetable - 1 Litre

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Ingredients

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

Preparation

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.

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