Prawn and Pea Risotto

Ingredients

• Salt and pepper (to taste)
• Fresh parsley (2 tablespoons, chopped)
• Parmesan cheese (1/2 cup, grated)
• Prawns (12 large, peeled and deveined)
• Frozen peas (1 cup)
• Chicken or vegetable broth (4 cups)
• White wine (1/2 cup)
• Arborio rice (1 1/2 cups)
• Garlic (2 cloves, minced)
• Onion (1, finely chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 2 minutes.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. After about 15 minutes, when the rice is almost cooked, add the frozen peas and prawns. Cook for another 5 minutes, or until the prawns are pink and cooked through.
7. Stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Remove from heat and let the risotto rest for a few minutes before serving.
9. Serve the prawn and pea risotto hot, garnished with additional grated Parmesan cheese and fresh parsley.