The bright green of this risotto is oh so pretty. It’s creamy yet light, as there’s no cheese in it at all.
2 tablespoons rapeseed oil
1 onion, finely chopped
300g frozen peas
1.2 litres vegetable stock (we use Marigold Bouillon Powder)
300g arborio rice
small glass of white wine (or a large glass and sip as you prepare!)
300g large king prawns
Auntie Frog’s Lime & Chilli Dressing
2 good handfuls pea shoots
1 – Heat the oil in a large pan, add the onion and sweat until really soft. Meanwhile, put your stock in another pan on a very low heat, to keep warm.
2 – Put half the frozen peas in a blender with a ladleful of stock and whizz to a puree.
3 – Stir the rice into the soften onion and cook for 1 minute. Add the wine (what you haven’t drunk!) and stir until absorbed. Add a ladleful of stock and stir until absorbed. Continue a ladleful at a time with constant stirring until the rice is cooked (about 30 mins).
4 – Remove from the heat and stir in the pea puree and peas. Pop a lid on the pan and leave it to sit whilst you get on with the prawns.
5 – Drizzle a generous amount of Auntie Frog’s Lime & Chilli Dressing into a frying pan and heat up. Chuck in your prawns and stir fry until hot all the way through.
6 – Serve each portion of risotto topped with pea shoots and prawns. You may want to drizzle more Auntie Frog’s Lime & Chilli Dressing over the top, so pop the bottle on the table for everyone to help themselves.