Well it looks like the summer weather is coming back for a bit this week and with that in mind I have here a great little supper that is light enough to have out in the garden in your Pennys shorts but also substantial enough to fill you up as you effortlessly knock back bottle after bottle of cider.
Risottos are a great thing to have up your sleeve and if you can do them well then you can use up any and all bits of leftovers to make a great meal at any time.
Side note, Healthy this dish is not.
Half a pack of risotto rice (approx 250g for 3 portions)
200g of grated parmesan
2 cloves of garlic
1 stalk of celery
Half of a white onion
1 glass of white wine
1lt chicken stock
150g fresh prawns
Handful of fresh beans/peas
100g of butter
-Start off by getting a medium sized pan on a medium heat with a little olive oil.
-Finely dice your onion, garlic and celery. Season well.
-Lightly fry these in the oil until clear. Don’t let them colour as they will give your risotto a brown colour and a nuttier taste. Not what we want with Prawns.
-Add the risotto rice to the pan and fry for two minutes.
-Now go in with the wine. Keep stirring until the wine is absorbed by the rice.
-Next add a ladle of stock. Again, keep it moving until it is absorbed.
-Repeat this for about 20 minutes. You will need to keep it moving constantly as you feed it with stock.
-You can tell the rice is cooked as it will be soft and oozy with a slight bite left to the grain. Now is the perfect time to add the rest of your ingredients.
-Add the prawns, peas, butter and most of the parmesan. Keep a little back to serve.
-Mix well to combine the melting butter and cheese as the prawns and peas cook through.
-Check that the seasoning is ok (only do this after you add the parmesan as it can be quite salty)
-Serve it on it’s own or with a light side salad if you want it to go as part of a garden party dinner.