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Pea and saffron risotto with prawns
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Decadent saffron-infused creamy prawn risotto - a must-have Italian dish.
Ingredients:
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 125ml (1/2 cup) water
  • 1/2 tsp saffron threads
  • 60ml (1/4 cup) olive oil
  • 330g (1 1/2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 150g (1 cup) frozen peas, thawed
  • 1 large ripe tomato, seeded, cut into 1cm pieces
  • 20g butter, at room temperature
  • 600g medium green prawns, peeled, deveined
Instructions:
  • In a small saucepan over medium heat, bring the stock, water, and saffron to a gentle simmer. Keep it simmering over low heat.
  • In a large saucepan over medium-low heat, gently sauté the onion in 2 tablespoons of oil for 6-8 minutes until soft. Stir in the garlic for 1 minute until fragrant. Add the rice and cook for 2 minutes until slightly translucent.
  • Pour the wine into the pot and stir until almost absorbed. Incorporate one ladleful (about 125ml/1/2 cup) of stock, stirring until fully absorbed. Gradually add the stock, one ladleful at a time, stirring continuously. Cook for roughly 20 minutes until the rice is al dente and the risotto is creamy. Remove from heat, then fold in the peas, tomato, and butter. Season to perfection before serving.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook prawns in 2 batches for 1-2 minutes on each side until they curl and change color. Season with salt and pepper.
  • Serve the creamy risotto in bowls and garnish with the succulent prawns on top.

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