♥ 200g arborio risotto rice
♥ 180g frozen jumbo prawns
♥ 100g peas
♥ 200ml vegetable stock
♥ one white onion, chopped
♥ two garlic cloves, chopped
♥ block of parmigiano reggiano
♥ a knob of butter
♥ lots of black pepper
makes two large portions.
so i decided to make risotto for my lovely friend nicky. with her as chief taster of course!
begin by caramelising the garlic and onion in a pan on a low heat with butter.
after about ten minutes, add the risotto rice and lightly toast by moving around the pan for about thirty seconds before adding the stock.
next, simmer for around 20 minutes whilst adding the stock bit by bit. add a little bit of cheese and stir it in - especially if you like your risotto extra creamy!
don't be afraid to make more stock if you think it needs more - just don't let it stick to the pan and keep on stirring.
lastly, add the prawns about ten minutes before the end and peas five minutes before the end. it should (hopefully) all come together so that the prawns and peas have defrosted at the same time the rice is cooked.
serve with a little black pepper, grated cheese and a smile.