Spring prawn, pea and mint risotto
- July 2019
- Serves 4-6
- Hands-on time 45-50 min
You can part-cook this prawn risotto, just as they do in restaurants, then finish it in front of your dinner party guests. Impressive, easy to do and much less stressful.
We’ve got lots more risotto recipes for you to try, including vegetarian and meaty ideas.
- 19.7g (9.4g saturated)
- 61.9g (4.1g sugars)
Look for large shell-on prawns and leave on the tail, if you can, as these will look elegant on top of the rice.
If preparing for a dinner party, make to the end of step 3 up to 4 hours ahead.
Finishing off the rice just before serving means you can ensure it has the correct consistency – push a wooden spoon through it and the risotto should slowly fill the gap like a wave.
The risotto will suit a dry white wine that’s light, fresh and lemony. An Italian white such as a soave or verdicchio is just right.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe