March 30, 2026

Prawn & Pea Risotto

Serves:

Cooking Time:

< 30 min

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: