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one third cup (eightyml) extra virgin olive oil one teaspoon lemon zest (Recipes by ingridients lemon zest) one one/two tablespoons lemon juice (Recipes by ingridients juice) about four garlic cloves about five hundredg green prawns, peeled, tails intact eight spring onions, roughly chopped one hundredg baby spinach leaves one quarter firmly packed cup flat-leaf parsley two tablespoons fresh tarragon (Recipes by ingridients tarragon) leaves* three hundredg SunRice Arborio Risotto Rice one hundred and fiftyml dry white wine (Recipes by ingridients dry white wine) one.fiveL (six cups) Campbells Real Stock Vegetable two one/two cups (three hundredg) frozen peas fiftyg unsalted butter eightyg parmesan, plus extra to serveStep one Combine one tablespoon oil, zest and juice (Recipes by ingridients juice) in a bowl with one crushed garlic clove. Season, toss prawns in marinade, then refrigerate while you make the risotto. Pea Risotto With Prawns Recipe. Whiz spring onion, spinach, parsley, tarragon (Recipes by ingridients tarragon) and remaining garlic to a coarse paste (Recipes by ingridients paste) in a food processor and set aside. Pea Risotto With Prawns Recipe. Step two Heat remaining oil in a deep frypan over medium heat. Pea Risotto With Prawns Recipe. Add the rice (Recipes by ingridients rice) and stir for two minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Pea Risotto With Prawns Recipe. Continue, stirring, for fifteen-twenty minutes until all the stock is absorbed and the rice (Recipes by ingridients rice) is cooked but till firm to the bite. Pea Risotto With Prawns Recipe. With the second-last ladle of stock, add peas and spinach mix. Once all stock is added, cook for one minute, then add butter and cheese. Remove from heat and cover to keep warm. Pea Risotto With Prawns Recipe. Step three Heat a non-stick pan over medium heat. Add prawns and marinade and cook, stirring, for three-about four minutes until opaque. Divide risotto and prawns among bowls and serve with extra parmesan..
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