Pea And Saffron Risotto With Prawns

This creamy prawn risotto spiked with saffron is a must-do on an Italian menu.

The ingredient of Pea And Saffron Risotto With Prawns

• 1l 4 cups massel salt reduced chicken style liquid stock
• 125ml 1 2 cup water
• 1 2 teaspoon saffron threads
• 60ml 1 4 cup olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 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

The Instruction of pea and saffron risotto with prawns

• bring the stock water and saffron just to the boil in a small saucepan over medium heat reduce heat and hold at a gentle simmer
• heat 2 tablespoons of oil in a large saucepan over medium low heat add the onion and stir for 6 8 minutes or until soft add the garlic and stir for 1 minute or until aromatic add the rice and stir for 2 minutes or until the grains appear slightly glassy
• add the wine and stir for 2 3 minutes or until the liquid is almost absorbed add 1 ladleful about 125ml 1 2 cup of stock and stir until the liquid is absorbed add stock 1 ladleful at a time stirring constantly and allowing the liquid to be absorbed before adding the next ladleful continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy remove from heat and stir in the peas tomato and butter season
• heat the remaining oil in a large frying pan over medium high heat cook prawns in 2 batches for 1 2 minutes each side or until prawns curl and change colour season
• divide the risotto among bowls top with the prawns

Nutritions of Pea And Saffron Risotto With Prawns

calories: 402 715 calories
calories: 13 grams fat
calories: 3 5 grams saturated fat
calories: 49 grams carbohydrates
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calories: 18 grams protein
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