Prawn, Pea and Chilli Risotto

Serves: 2 | Preparation time: 15 minutes | Cooking time: 30 minutes

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  • 2 tbs extra virgin olive oil
  • 1 clove garlic, crushed
  • ½ onion, finely diced
  • 1 red chilli, finely diced
  • 1 cup arborio rice
  • 500ml salt-reduced chicken stock, warm
  • ½ cup frozen peas
  • 8 green prawns, shelled and cut into thirds
  • ½ jar Slendier Red Capsicum Italian Pasta Sauce
  • 2 tbs extra light cream
  • flat-leaf parsley leaves, finely shredded, to serve


  1. Place a large braising pan over a medium–high heat. Add the oil, garlic, onion and chilli and fry briefly until onion is soft, about 1 minute.
  2. Add the rice and fry until rice is toasted, about 3 minutes.
  3. Begin adding the stock, a ladleful at a time. Reduce heat and simmer until stock is absorbed, stirring frequently.
  4. Add peas with last ladle of stock and cook until peas are cooked through.
  5. Add prawns and pasta sauce and continue to cook until prawns are cooked through and rice is al dente. Add more stock if required.
  6. Stir in the cream and season to taste.
  7. Divide between 2 serving bowls, sprinkle liberally with shredded parsley and serve.

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