Prawn And Snowpea Rissotto

Prawn And Snowpea Rissotto


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 white 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.

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Nutrition

Ingredients