Prawn pea and tomato risotto
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Cooking Tips:
Serves:
Cook Time:
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Cooking Ingredients:
900 ml chicken or vegatble stock
1 tbsp olive oil
1 onion chopped finely
75g butter
275g arborio rice
75 ml white wine
The next ingredients are down to you in quantity:
cherry tomatoes halved
prawns
Peas
Cooking Method:
1.heat stock and bring to a simmer in a seperate saucepan.
2.heat onion and olive oil and half the butter in a heavey based saucepan for about 5 minutes on a medium heat.
3.add rice and stir so that the rice gets a nice coating of oil.
4.set the timer at 25 minutes as a rough guide then add the white wine and slowly stir until wine has been absorbed into the rice.
5.now slowly add the stock to the rice using a ladle every few minutes and contunue to stir.
6.its all a question of timing and how the rissotto is looking and can only be judged by you, however, once about 20 minutes has past add the peas to the rice.
7.at about 22 add prawns and tomatoes and stir in 8. After 2 minutes, turn the heat off add remaining butter and briefly stir, then place the lid on and leave for 2 minutes and then serve.
As Gordon Ramsey would say "Prawns pea and tomoto risotto....done"
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