Recipe Two: Easy Mushroom and Prawn Risotto

I LOVE this recipe, it's really yummy and I was surprised by how simple it was to make. The original recipe uses chicken instead of prawns but that was all I had in the fridge so I just slung them in! I've also added far more garlic than Anna's recipe to give it a bit more oomph!

So, here we go...

Ingredients:

• 2 tsp of olive oil.
• 1 medium onion, peeled and chopped.
• 4 cloves of garlic, peeled and crushed (don't be scared!)
• 1 stick of celery, trimmed and sliced.
• 10-12 chesnut mushrooms, washed and sliced.
• 75g of Arborio risotto rice.
• 450ml hot chicken stock.
• 1 pack of peeled and cooked prawns.

Method:

1. Heat the oil in a medium pan.
2. Gently fry the onion, garlic and celery for 6-8 minutes until softened.
3. Add the mushrooms and fry for a further 3 minutes.
4. Tip the rice into the pan and stir for a few seconds.
5. Carefully pour in the stock, stir well and bring to a simmer.
6. Cook for 15-18 minutes, stirring regularly until the rice softens.
7. Add the prawns and heat through for 3 minutes.
8. Spoon into a warm bowl and serve.

Enjoy!

Stay happy,

WG x