Lancewood
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Prawn & Pea Risotto
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Lancewood Prawn & Pea Risotto

Ingredients

Risotto:

1.2 litre(s) chicken stock , fish or vegetable stock
45 ml olive oil
2 onion(s) , chopped
2 garlic clove(s) , crushed
2 stalk(s) celery , chopped
500 ml Arborio rice
250 ml white wine
250 ml LANCEWOOD® Sour Cream
60 ml butter
salt & freshly ground black pepper  to taste
250 ml frozen peas  or fresh peas
500 g prawns , deveined & shelled

To serve:

250 ml LANCEWOOD® White Cheddar , grated
30 ml italian parsley , chopped
30 ml dill , chopped (optional)
lemon wedge(s)

Method

Risotto:
Add the stock to a saucepan and bring to a boil. Lower the heat and simmer.

Using a large pot, heat the oil and fry the onions, garlic and celery until soft.

Add the rice and cook for 3 minutes, stirring gently to coat the rice with oil. Add the wine and stir until absorbed.

Start adding the stock a ladle full at a time. Stir until liquid is absorbed before adding the next ladle full of stock. Continue doing this until rice is soft with a slight 'bite'.

Add the sour cream, butter and seasoning to taste. Stir in peas and prawns.

Stir for 2 minutes before switching off the heat and cover. Leave to stand for a further 2 minutes.

To serve:
Sprinkle cheese, parsley and dill over with a squeeze of lemon juice.

Enjoy!

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