Prawn And Snowpea Rissotto

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 700 g large raw shrimp, peeled deveined tails left intact
• 1 cup snow peas, trimmed and sliced in half on the diagonal
• 1 1/2 cups arborio rice
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1/2 cup wine
• 1 liter chicken stock, simmering
• 2 tablespoons light margarine spread
• 1/4 cup parmesan cheese
• 1/4 cup parsley, roughly chopped
• freshly ground blac pepper (i use a lot!)

Recipe

• 1 heat a medium sized heavy based pan. add the canola spread, onion and garlic, cooking for 3 to 5 mins or until lightly coloured. stir in the rice, then pour in the wine and cook until liquid is reduced by half.
• 2 add the stock, 1 cup at a time, stirring continuously to avoid sticking. add the prawns and snow peas with the last cup of stock, then cook 2 to 3 mins or until prawns are pink and just cooked.
• 3 stir in the parmesan and parsley, season to taste and serve.