Risotto With Peas And Prawns
Recipe by kitchen.nine.com.au
Visit websiteIngredients
- 1½ kg green prawns (peeled, cleaned and cut into 2 cm pieces)
- 1 clove garlic (finely chopped)
- 2 litres chicken stock
- 125 g butter (chopped)
- 100 ml olive oil
- 420 g onions (finely chopped)
- 150 ml dry white wine
- 600 g carnaroli rice (or other risotto)
- 350 g podded peas
- 1 cup fresh mint (finely chopped)