Prawn & Pea Risotto

I love risotto. There’s just something so comforting it. One of the things which always put us off cooking risotto in our house is the stirring. Neither of us want to stand by the stove for half an hour, no matter how much of a shoulder and arm workout it is. We like fast food. It was to my absolute delight when the Chefs at TAFE instructed us to stir our risotto as little as possible. It’ll never work, I though, but I have since made many delicious risottos this way. The grains are less mushy and the texture of the rice works beautifully with the crunch and bitiness of the peas and prawns.

On a nutrition note, white rice isn’t super healthy so if you want to mix things up a bit you could try using short grain brown rice. You will need to double the liquid and the cooking time. Alternatively, this could be adapted for quinoa. Follow the instruction exactly, in this case.

¾ cup (120ml) vegetable or fish stock
¼ cup (60ml) white wine
1 teaspoon (5g) butter
1 leek finely sliced
½ cup (100g) arborio or carnaroli rice
200g green (raw) prawns
100g frozen peas

Heat the stock and wine in a small saucepan.

Meanwhile, in a small saucepan, melt the butter and add the leek. Cover the saucepan and sweat the leek over a low heat until soft, stirring occasionally.

Once the leek is soft add in the rice and toast briefly. Add the stock mixture and simmer gently for about 20 minutes.

At this point most of the liquid will have absorbed and the rice will be a little crunchy but nearly done. Add the prawns to the pan and gently stir through the rice. Cover the saucepan and continue to cook gently for 5 minutes. Stir through the peas and cover again. Cook for a further 2 minutes.

Serves 2

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book