Ingredients

• 3/4 cup medium grain rice
• 4 oz.(112g.) prawns, peeled and deveined
• 1 tablespoon extra virgin olive oil
• 2-2 1/2 cups chicken broth
• 1/4 cup peas (if frozen, thaw)
• 1 clove garlic, minced
• 1/4 cup Parmigiano-Reggiano cheese, grated
• 1 small onion, minced
• Salt and pepper to taste

How to make Prawn Risotto With Peas directions

• 1

  In a medium saucepan, heat olive oil over medium heat and sauté the onion and garlic until tender. Add the rice and stir to coat.

• 2

  Ladle in 1/2 cup of the broth. Stirring constantly, cook until the broth is absorbed. Add another cup of the broth and let it be absorbed before adding more. Continue cooking this way until the rice is tender and creamy, about 20 minutes. You might not use all the broth.

• 3

  Stir in the prawns and peas and a dash of salt and pepper. Cook for 2 minutes more. Remove from heat and mix in cheese. Serve immediately.