Preparation time: 15 minutes
Cooking time: 30 minutes
2½ cups chicken stock
1 tbsp extra virgin olive oil
1 cup (200g) arborio rice
1 cup Paul Newman’s Own Roasted Onion & Garlic Pasta Sauce
3/4 cup frozen peas
60g freshly grated parmesan, plus extra, for serving
6 basil leaves, shredded
1 tbsp olive oil (extra), 400g
400g green prawns, peeled, tails left on salt and pepper
the stock to a simmer in medium pan on low heat.
another heavy-based pan on medium heat melt half the butter with the oil. Add rice and cook, stirring, for 30 seconds to coat grains thoroughly.
heat to low, add a ladleful of stock and stir constantly to keep the rice from sticking to the pan. Continue this process adding a ladleful of stock at a time and stirring until the pan is dry again. When there is just a ladleful of stock left and rice is tender but still firm to the bite, stir in the Paul Newman’s Own Roasted Onion & Garlic pasta sauce and the peas with the last of the stock. Cook, stirring, for a few more minutes.
the remaining butter, cheese and basil, stir, and taste for salt and pepper. In a medium-hot frying pan, heat the extra olive oil and cook the prawns for a couple of minutes until each side is cooked. Ladle risotto into bowls, place prawns on top and serve with extra parmesan if desired.
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