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Prawn, lemon and pea risotto
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1 tbsp olive oil
150g Arborio risotto rice
400ml fish stock
Zest and juice of ½ essential Waitrose Lemon
75g frozen essential Waitrose Cooked Peeled Prawns, defrosted
50g frozen essential Waitrose Garden Peas, defrosted
2 tsp chopped fresh mint
4 essential Waitrose Salad Onions, sliced
1. Heat the oil in a frying pan add the rice and cook for 1 minute. Gradually stir in the stock a little at a time and cook, covered, for approx 15 minutes over a gentle heat until the liquid is absorbed and the rice is tender.
2. Add all the remaining ingredients to the pan and cook for a further 3–5 minutes, then serve.
Typical values per serving:
13.9g protein, 2.1g fibre
This recipe was first published in July 2013.