Preparation time: 10 minutes
Cooking time: 25 minutes
1.2 litres (2 pints) vegetable or light fish stock
a knob of butter
2 tbsp olive oil
1 small onion, finely chopped
300g (10½oz) Arborio rice
100ml (3½floz) white wine
150g (5oz) frozen peas, defrosted
200g (7oz) raw king prawns, shelled
grated zest of 1 lemon
100g (3½oz) basil pesto
1 tbsp chopped fresh parsley or
1 handful chopped rocket
1 handful freshly grated Parmesan
salt and freshly ground black pepper
1 In a large saucepan, heat the butter and oil over a medium heat. Add the onion and fry gently for about 5 minutes, until soft and lightly golden.
2 Tip in the rice and stir for a minute to coat in the buttery onion, then pour in the white wine. Let it bubble, then give it a good stir and add a couple of ladlefuls of hot stock, stirring all the time. Add the rest of the stock, a couple of ladlefuls at a time, keeping back about one ladleful. Stir between each addition until the liquid is almost completely absorbed, before adding the next – this part will take about 20 minutes. You don’t have to stir constantly, but the more you stir, the creamier the risotto will be.
3 Add the peas and prawns and the reserved ladleful of stock, and cook for 5 minutes until the prawns turn pink and are cooked through. To check the rice is cooked, taste a few grains; it should be soft but with a slight bite. If it needs a bit longer, add a little hot water.
4 Stir in the lemon zest, pesto, parsley or rocket, salt and pepper and most of the Parmesan and mix together well. Cover the pan and leave to rest for a minute then serve with the rest of the Parmesan and lots of black pepper.
Recipe and image courtesy of Sacla, sacla.co.uk