As you know I love a meal that can be cooked using just one pan. Risotto ticks that box and although a little amount of effort is required to stir the risotto while the rice absorbs the stock, its a straight forward process that will deliver excellent results. I have used the beautiful leeks from @blas_y_tir which gave the risotto a wonderful sweetness and ensured it was full of flavour. I know Risotto purists would probably say no cheese with seafood but I love the combination of cheese and leeks, so the Parmesan was a must for me.
The recipe
Prawn, Pea & Leek Risotto
AD
- Serves 4
Ingredients
Method
Start by sautéing the onion in olive oil until soft. Add the butter and the leeks and garlic until they start to wilt. Now add the rice and stir coating the rice in the leek mixture. Pour in the wine and let it be absorbed by the rice.
Add the stock ladle at a time until the rice has absorbed all of the stock. Stir throughout this process. Continue the process until the rice is cooked. With the last ladle of stock add the peas and prawns. When cooked stir in the Parmesan. Delicious!
https://www.simplyfoodbymandy.co.uk/post/prawn-pea-leek-risotto
More from Mandy’s kitchen
All recipes
Start by sautéing the onion in olive oil until soft. Add the butter and the leeks and garlic until they start to wilt. Now add the rice and stir coating the rice in the leek mixture. Pour in the wine and let it be absorbed by the rice.
Add the stock ladle at a time until the rice has absorbed all of the stock. Stir throughout this process. Continue the process until the rice is cooked. With the last ladle of stock add the peas and prawns. When cooked stir in the Parmesan. Delicious!