Prawn and Snowpea Rissotto |
|
 |
Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I have made a few alternations based on taste. Ingredients:
700 g large raw shrimp, peeled deveined tails left intact |
1 cup snow peas, trimmed and sliced in half on the diagonal |
1 1/2 cups arborio rice |
1 medium onion, finely chopped |
2 garlic cloves, crushed |
1/2 cup white wine |
1 liter chicken stock, simmering |
2 tablespoons light margarine spread |
1/4 cup parmesan cheese |
1/4 cup parsley, roughly chopped |
freshly ground blac pepper (i use a lot!) |
Directions:
1. Heat a medium sized heavy based pan. Add the canola spread, onion and garlic, cooking for 3 to 5 mins or until lightly coloured. Stir in the rice, then pour in the white wine and cook until liquid is reduced by half.
2. Add the stock, 1 cup at a time, stirring continuously to avoid sticking. Add the prawns and snow peas with the last cup of stock, then cook 2 to 3 mins or until prawns are pink and just cooked.
3. Stir in the parmesan and parsley, season to taste and serve.
|
|