Pea, prawn & Basil Risotto

  • 50g butter
  • 1 onion finely chopped
  • 1 clove garlic crushed
  • 1.2l hot vegetable stock
  • 400g Italian Arborio rice
  • 150ml white wine
  • 350g frozen peas
  • 180g raw king prawns
  • 1 lemon
  • 12tbsp basil chopped


  1. Melt butter in a large pan, fry onions and garlic for 5 minutes.
  2. Add rice to pan and stir into butter coating the rice, cook for 1 minute
  3. Add wine and cook for 1 minute
  4. Add stock a ladle at a time ensuring each one in absorbed before adding the next, stir regularly.
  5. With the last ladle full add the peas, prawns and lemon juice and stir through
  6. Cook for 2 minutes until the prawns turn pink, cover and leave for 5 minutes
  7. Season and serve sprinkled with basil