Quick & Easy Shrimp and Pea Risotto

1. 1

   Dice the onion & crush the garlic cloves then saute on low heat in the butter until the onion is softened being sure not to let the garlic burn or stick.

2. 2

   Stir in the rice until coated in the butter and cook for 1 minute before adding the wine and boiling until reduced by half.

3. 3

   Stir regularly.

4. 4

   Add the stock and frozen peas and fresh mint and bring back to the boil.

5. 5

   Once boiling, turn onto low heat and simmer with the lid on for 25 minutes.

6. 6

   Stir failry regularly to prevent sticking.

7. 7

   Once the rice has cooked and absorbed most of the liquid and has a sticky consistency, add the prawns and heat through.

8. 8

   Season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.