Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 1 garlic clove, chopped

  4. 1 bouquet garni

  5. 300g Arborio risotto rice

  6. 1 pinch saffron

  7. 1 red pepper, finely chopped

  8. 50g fresh garden peas

  9. 100ml white wine

  10. 300ml hot fish stock

  11. 100ml single cream

  12. 30g Parmesan cheese, grated

  13. 6 prawns, peeled

  14. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the olive oil over medium heat in a frying pan. Add the onion, garlic and bouquet garmi and cook until translucent.

  2. Add the rice to the pan. Stir and cook until coated in oil and slightly translucent. Add the saffron, red pepper and fresh garden peas.

  3. Add the white wine and reduce till liquid is almost entirely absorbed. Add half of the fish stock, reduce by half then add the rest. Once absorbed, add the cream and Parmesan.

  4. Put the prawns on a skewer, season with salt, pepper and a drizzle of olive oil. Preheat the oven grill and cook in the oven for 3 minutes, turning once. Serve over the risotto.


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