It’s not often Mr Frugal takes much of an interest in cooking or shopping (although he does do all the ironing) but when I picked him up from work a couple of nights ago, he had a big pack of raw King Prawns that he’d seen on the reduced bay on his way through the shop.
So instead of the planned ham and mushroom oven baked risotto, I thought I’d try to recreate a prawn and pea risotto that I’d tried a while ago at a friends house and I’m quite pleased with how it turned out, so pleased that I thought I’d share….
Prawn and Pea Risotto
700ml vegetable stock
250g Arborio rice
1 chopped onion (or a biggish handful if you’re like me and buy it ready chopped for the freezer)
2 cloves of garlic finely chopped
100 ml white wine (I’m sure it would be just as nice without this though)
75g garden peas
250g cooked prawns (King prawns were lovely but the smaller ones would be just as nice)
- In a little butter or olive oil, soften the onions in a large frying pan and then add the garlic.
- Add the rice to the pan and stir it quickly for about 30 seconds. Apparently, this makes it absorb the liquid quicker when you add it in the next step but be careful as it can stick really easily at this stage.
- Pour enough stock (and a little wine if you’re using it) in to the pan to cover the rice and heat gently making sure you stir the rice constantly to stop it from sticking to the bottom of the pan.
- As the rice absorbs the liquid, add a little more and continue stirring. Keep doing this until most of the liquid has been absorbed. You might need to add more or less stock to the rice to get the lovely creamy texture of a risotto.
- Just before it’s done, stir in the prawns and the peas and continue stirring until all of the liquid has been absorbed.
Also, I’ve been doing Slimming World for the last few weeks and I think this would be really easily adapted for an Extra Easy day – minus the butter and the wine.