About this recipe:Try this delicious risotto for simple, yet elegant midweek entertaining.
1 litre hot vegetable stock, made with stock cubes
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
300g arborio rice
150ml dry white wine
6-8 soft sun-dried tomatoes, chopped
250g cooked, peeled prawns
2 tbsp chopped fresh parsley, or snipped chives
50g Parmesan or Italian-style hard cheese shavings
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Method Prep:5min › Cook:25min › Ready in:30min
Heat the stock in a small pan and keep it gently simmering. Heat the butter and olive oil in a large pan. Add the onion and garlic, and cook over a medium heat for 4-5 minutes, stirring, until softened.
Using a wooden spoon, stir in the rice and coat it with the buttery onions. Add the wine and simmer until almost evaporated. Stir in the chopped sun-dried tomatoes and a ladleful of hot stock. Cook, stirring occasionally, until the stock has been absorbed into the rice.
Continue adding the hot stock a ladleful at a time, stirring occasionally, for about 20 minutes total or until the risotto is tender and creamy. For the last 2 minutes of cooking, stir in 250g cooked, peeled prawns and 200g peas (thawed, if frozen, by putting them into a colander and pouring boiling water over). When the risotto is done, stir in the herbs, then season to taste. Serve with Parmesan cheese shavings scattered over the top.
This was the first time I have made risotto and will definitely be doing it again. This was really tasty and filling and all the family enjoyed it. I didn't use wine though or sun dried tomatoes. I used a tin of tomatoes instead which I sieved. would recommend trying this recipe out its lovely oh and quick to do also, which is always a bonus. Enjoy 😊 - 28 Apr 2015