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*New* Prawn, pea, and goat cheese risotto
Rice type: arborio rice
Servings: 4
Cooking time: 30 minutes
Cooks tip – This flavourful risotto is quite special, perfect for entertaining or weekend dinner. The prawns could be swapped for chicken or butternut squash for a vegetarian option.
Ingredients
2 tbsp olive oil
1 onion, finely chopped (approximately 150 g)
3 cloves garlic, minced
200 g arborio rice (could also use carnaroli rice)
120 ml dry white wine
1.2 litre vegetable or seafood stock
200 g frozen prawns
200 g frozen peas
100 g goats cheese, crumbled
Step 1
In a large 30 cm frying pan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 6 minutes.
Step 2
Add the minced garlic and cook for another minute until fragrant.
Step 3
Add the arborio rice to the pan and cook, stirring constantly, for about 1 minute until the rice is lightly toasted.
Step 4
Pour in the white wine and cook, stirring frequently, until the wine is absorbed by the rice.
Step 5
Begin adding the stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes until the rice is creamy and al dente.
Step 6
When the rice is nearly done, stir in the prawns and frozen peas. Cook for another 5 minutes, or until the prawns are pink and cooked through and the peas are tender.
Step 7
Stir in the crumbled goat cheese until melted and well combined.
Step 8
Season to taste.
Step 9
Remove from heat and let the risotto rest for a couple of minutes.