Name: Our restaurant-quality Chilli Prawn and Pea Risotto can be made in 45 minutes
Prep time: 45 min
Cook time: 33 min
Total time: 78 min
Ingredients: 25g butter, chopped; 1 onion, finely chopped; 2 cloves garlic, crushed; ½ tsp dried chilli flakes; 1½ cups Arborio rice; 1 litre (4 cups) chicken stock; 1 cup frozen peas; 500g raw peeled prawns, deveined; ½ cup finely grated parmesan, plus extra to serve; Lemon wedges, to serve

Our restaurant-quality Chilli Prawn and Pea Risotto can be made in 45 minutes

Bellissimo!

Skip to Recipe

Prep

45M

Cook

33M

Total

1H 18M

TIP: Try replacing prawns with marinara mix for a change.

Ingredients

25g butter, chopped

1 onion, finely chopped

2 cloves garlic, crushed

½ tsp dried chilli flakes

1½ cups Arborio rice

1 litre (4 cups) chicken stock

1 cup frozen peas

500g raw peeled prawns, deveined

½ cup finely grated parmesan, plus extra to serve

Lemon wedges, to serve

Method

Step 1

Heat oil and butter in a flameproof casserole dish (16-cup capacity) over a medium heat. Add onion, garlic and chilli. Cook, stirring occasionally, for about 3 mins, or until soft.

Step 2

Add rice. Stir for 1 min. Stir in stock. Season with salt and pepper. Bring to boil. Cover with lid.

Step 3

Cook in a 200°C preheated oven for 20 mins, stirring halfway through. Remove lid. Stir in peas and prawns. Cover with lid. Return to same oven. Cook for a further 8-10 mins, or until prawns are cooked and rice is tender. Stir in parmesan.

Step 4

Serve immediately with extra parmesan and lemon wedges.

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