Lemon, Pea & Prawn Risotto

I made this for Valentines date night and if you are looking for a crowd please, this is it!

Ingredients:

150g Arborio rice

300g long prawns, raw

125ml white wine

1/2 white onion, finely diced

1 celery stick, finely diced

150g frozen peas

30g Parmesan, grated

2 garlic cloves, finely diced

1l chicken stock

2 tbsp olive oil

flat leaf parsley

1 lemon - juice and zest

Method:

• Pre-heat the oven to 180 degrees fan oven, and line a tray with baking paper and set aside.

• Add the chicken stock to a pot and bring to a light simmer over a medium heat.

• Add the prawns the baking paper, drizzle with 1/2 olive oil and season generously with salt and pepper. Leave to one side.

• In a large frying pan, heat the remaining oil then add the onion, celery and garlic, season with salt and pepper and stir occasionally until the onion has softened (roughly 4-5 minutes). Add the arborio rice and lightly toast, stirring continuously for 2-3 minutes. Pour in the wine and keep stirring until most of the wine has been absorbed.

• Add a ladle of the stock and stir constantly until absorbed. Repeat with the remaining stock until most of it has been absorbed by the rice, this will take about 25-30 minutes.

• Add the frozen peas when the risotto has about 5 minutes left and allow them to cook in the risotto. Keep stirring.

• Meanwhile, place the prawns in the oven until they are no longer opaque, be careful not to overcook them, it should take about 5-6 minutes then remove and set aside.

• When the peas are cooked, add the lemon zest, lemon juice and grated cheese and stir until thoroughly combined.

• Top with prawns, parsley, extra cheese and black pepper. Serve immediately into 3 bowls.

Nutrition Info:

Calories: 502

Protein: 30g

Carbs: 51g

Fat: 14.7g

Fibre: 8g