Prawn and Pea Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tbsp Coconut Oil 1 small Onions, raw 1 serving 150g Arborio Risotto Rice (by CLAIREZEKI) 100 mL White Wine 160 gram(s) Prawns - approx 15 small prawns or 125g (by YARNSPINNER) 170 gram(s) Peas Birds Eye frozen garden peas 80 grams Chorizo, pork and beef 2 cup Chicken stock, home-prepared
Heat oil and add onion to soften.
Add rice and cook for 1 minute.
Add wine and allow it to be absorbed.
Add stock in small amounts until 2/3rds used.
Add prawns and peas and chorizo.
Add smoked paprika , salt and pepper to taste.
Add remaining stock and cook till all liquid is absorbed.
Serving Size: Soup bowl
Number of Servings: 2
Recipe submitted by SparkPeople user BANANNIE4.
Add rice and cook for 1 minute.
Add wine and allow it to be absorbed.
Add stock in small amounts until 2/3rds used.
Add prawns and peas and chorizo.
Add smoked paprika , salt and pepper to taste.
Add remaining stock and cook till all liquid is absorbed.
Serving Size: Soup bowl
Number of Servings: 2
Recipe submitted by SparkPeople user BANANNIE4.
Nutritional Info Amount Per Serving
- Calories: 798.2
- Total Fat: 32.8 g
- Cholesterol: 208.8 mg
- Sodium: 1,263.2 mg
- Total Carbs: 79.0 g
- Dietary Fiber: 5.7 g
- Protein: 36.8 g
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