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Tomato and Prawn Risotto

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Lockdown Cuisine

@lockdowncuisine

Icons/time 40 minutes
Icons/battery full Standard
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Ingredients (12)

Serves 2

230g risotto rice

225g king prawns

300g tomato soup

2 garlic cloves

2 shallots

40g parmesan

75ml white wine

700ml chicken stock

100g green peas, defrosted

3tbsp butter

4tbsp olive oil

2tbsp parsley, chopped

Method

Step 1

Dice the garlic and shallots and then, over medium heat, add 3tbs oil to a pan and fry your garlic and shallots for 2-3 minutes until soft. Add your rice and cook for another 2 minutes coating in the oil. Add and reduce your wine then ladle in your stock one at a time constantly stirring until the liquid has reduced each time


Step 2

Cook your rice until al dente around 20-30 minutes (you may need more stock adjust if needed) then add your soup and stir through. Add your butter, parmesan and season to taste


Step 3

In a separate pan on medium heat add the rest of your oil followed by your prawns. Cook for 1 minute then add your peas and cook for a further minute. Finish with butter and parsley. Serve on top of the risotto and enjoy

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