King Prawn Risotto

King prawns are great to cook with - we always have the pre-cooked version for speed but you can use raw ones or you can replace the prawns with chicken if preferred.

I have also cooked this with salmon fillet so the possibilities are kind of endless.

This should serve 4 easily, if you want more just up the quantities.

What you will need

300g Arborio risotto rice
750ml hot stock (either chicken or vegetable)
1 Medium onion
2 Garlic cloves
40g Butter
150ml White wine or Vermouth
1 Tablespoon lemon juice
3-4 Broccoli spears
3-4 Mushrooms
1 Handful of petit pois

How to make the Risotto

Melt the butter in a large pan - non-stick if you have one.
Add the rice and fry until it goes a bit see through.
Add the onion and garlic and fry for a couple of minutes. At this stage if things are starting to stick add a little stock or lemon juice.
Add the mushrooms, peas and broccoli and keep stirring.
Add some stock, lemon juice and white wine (if using) enough to just about cover the mixture.
Keep stirring now and then and make sure it doesn't stick.
Once all of the liquid has been used the rice should be creamy with a little bit of bite.
Add the cooked prawns and stir in for a few minutes to heat but don't overcook them or they will go rubbery.

Once cooked serve with grated parmesan cheese.