Pasta, Rice & Beans
161
Prawn Risotto
Serves 4
Dish: large bowl
1 onion, finely chopped
1 garlic clove, crushed
25g (1oz) butter
225g (8oz) brown cap mushrooms, quartered
225g (8oz) Arborio (risotto) rice
juice and rind of 1 lemon
2ml (1/4 tsp) saffron strands, crushed
300ml (1/2 pt) hot vegetable stock
300ml (1/2 pt) white wine
100g (4oz) frozen peas
300g (11oz) cooked, peeled prawns
30ml (2tbsp) finely chopped chives
Put the onion, garlic, butter and mushroom in a large bowl. Cover, place
on base of oven and cook on STEAM MEDIUM for 4 mins. Add rice, juice
and rind of the lemon, saffron, stock and wine to the mushroom mixture.
Cover and cook on HIGH MICROWAVE for 7 mins. Stir the risotto. Add
peas, re-cover and cook on HIGH MICROWAVE for 6 mins. Add the
prawns and chives and cook on STEAM MEDIUM for 5 mins. Leave to
stand for 2-3 mins and serve.
Ingredients
Cooking method
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