Quick & Easy Shrimp and Pea Risotto |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 3 |
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A really simple risotto recipe, full of flavour but a healthy alternative without any cream so can be enjoyed even on a low fat diet. My whole family love this and we make it regularly, it was just a recipe that came together after experimenting a few times. This serves about 3 with decent portions but is easy to double up for larger groups. Ingredients:
225 g cooked shrimp |
50 g low-fat butter |
1 red onion |
3 garlic cloves |
120 g arborio rice |
80 ml white wine |
500 ml vegetable stock |
200 g frozen peas |
chopped fresh mint |
Directions:
1. Dice the onion & crush the garlic cloves then saute on low heat in the butter until the onion is softened being sure not to let the garlic burn or stick.
2. Stir in the rice until coated in the butter and cook for 1 minute before adding the wine and boiling until reduced by half. Stir regularly.
3. Add the stock and frozen peas and fresh mint and bring back to the boil. Once boiling, turn onto low heat and simmer with the lid on for 25 minutes. Stir failry regularly to prevent sticking.
4. Once the rice has cooked and absorbed most of the liquid and has a sticky consistency, add the prawns and heat through. Season to taste with salt and pepper and serve.
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