Ingredients
-
g Country Range Sundried Tomatoes
-
g Country Range Prawns
-
g Parmesan cheese, grated
-
Country Range Green Pesto
-
g risotto rice
-
half an onion, finely chopped
-
splash of Country Range Extra Virgin Olive Oil
-
ml fish stock
-
1 clove garlic, finely chopped
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1
Step 1
Fry the finely chopped onion in a pan with a splash of oil for 3-4 minutes. Add the rice for 1-2 minutes, coating the rice in the oil.
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2
Step 2
Add the garlic and the stock at a little at a time on a gentle heat. This takes 14-18 minutes to cook.
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3
Step 3
When the rice is nearly cooked, add a spoonful of pesto and mix in. Add the cheese and tomatoes and mix again.
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4
Step 4
Check the seasoning and fold in the defrosted prawns. Warm through.
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5
Step 5
Place on a plate, sprinkle with Parmesan and serve.
-
50 g Country Range Sundried Tomatoes
-
50 g Country Range Prawns
-
50 g Parmesan cheese, grated
-
Country Range Green Pesto
-
100 g risotto rice
-
half an onion, finely chopped
-
splash of Country Range Extra Virgin Olive Oil
-
2000 ml fish stock
-
1 clove garlic, finely chopped