Prawn, leek and pea risotto recipe. Simple, healthy, tasty.
This risotto recipe does require a bit of constant stirring, but it’s not that bad, and in the end it’s all worth it. The prawns can be frozen, same with the peas. The Manchego cheese can be substituted for parmesan or any other hard cheese.
For a healthier option, reduce the cheese quantity and remove the cream.
- 60g risotto rice
- 6 king prawns
- 50g frozen peas
- 50g diced leek
- 2 spoons olive oil
- 25ml double cream
- 50g grated Manchego cheese or parmesan
- Optional: 25ml sherry or vermouth
- lemon zest
Heat the oil in the pan and cook the prawns for about 2 minutes on each side. Remove and keep aside. In the same pan add the leek and sweat for a couple of minutes. Then add the rice to the pan, stir to coat all the grains in the oil and to heat up the grains. Pour in the sherry or vermouth, if you decide to use it.
Now, use either water, vegetable stock or fish stock. Add the liquid, one ladle first then stir the rice until the liquid is absorbed. Repeat ladle by ladle. Once the rice is cooked, mix in the peas, half the cheese and the double cream, stir well again. Season with salt and pepper to taste.
Serve with the remainder of the cheese on the top, the prawns as well, or stirred through, garnish with some lemon zest, and maybe some herbs, like oregano.