Prawn and pea risotto with lemon and mint
A creamy risotto made without cheese or stock cubes, brightened with lemon, fresh mint and sweet peas.
- Time40 min
- LevelMedium
- Costabout £2.40 a head
Ingredients
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Method
- 1
Heat the oil in a wide pan. Cook the onion gently for 8 minutes until soft. Add the garlic for 1 minute.
8 min - 2
Stir in the rice for 1 minute so every grain is coated.
- 3
Add the hot stock a ladle at a time, stirring often, letting each ladle soak in before adding more. This takes about 20 minutes and the rice should be creamy with a slight bite.
20 min - 4
Add the peas and prawns for the last 4 minutes, until the prawns are pink all over.
4 min - 5
Stir in the lemon zest, juice, mint and pepper. Rest for 2 minutes, then serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.