Creamy Prawn and Pea Risotto

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Arborio rice

1 cup

White wine

1/2 cup

Chicken or vegetable broth

4 cups, heated

Frozen peas

1 cup

Prawns

1 pound, peeled and deveined

Parmesan cheese

1/2 cup, grated

Fresh parsley

2 tablespoons, chopped

Salt

to taste

Pepper

to taste

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. Stir in the Arborio rice, ensuring it is well-coated with the olive oil. Cook for 2 minutes to lightly toast the rice.
4. Pour in the white wine and cook until it is fully absorbed by the rice, stirring constantly.
5. Gradually add the heated chicken or vegetable broth, about 1/2 cup at a time. Stir frequently and allow each addition to be absorbed before adding more broth.
6. After about 15 minutes, when the rice is nearly al dente, add the frozen peas and prawns to the risotto. Continue to cook for another 5 minutes, or until the prawns are pink and cooked through.
7. Remove the pan from heat, and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Allow the risotto to rest for a few minutes before serving to enhance the flavors.
9. Serve the prawn and pea risotto hot, garnished with additional grated Parmesan cheese and fresh parsley.