I’m learning more and more than you can add pretty much anything to a risotto and it will taste great so I hope to experiment with a few variations in the future. This though is one of the easiest and my favourite by far.
- 1 onion finely chopped
- 2 large cloves of garlic chopped
- 1 small red chili chopped (you can leave this out if you would prefer)
- 250g Arborio risotto rice
- Juice of half a lemon
- Generous glug of white wine
- 1 pint of chicken stock (you may need a little more or a little less depending on your preference)
- Bag of frozen prawns
- Small pinch of saffron
- A cup of peas
- Salt & pepper to season
- Freshly grated Parmesan to serve
- Chop your onion, garlic and chili and throw together in a pan with some oil. Heat through until the onions start to soften, about 4-5 mins.
- Add your rice and stir so it becomes coated in the oil then squeeze in your lemon and pour in the wine. Stir this until the liquid has been absorbed.
- Now you can start to add your stock. Add a little a time and stir your rice continuously, especially to start. Most risotto will take between 20-35 mins in total but always checking the cooking time on your packaging.
- When you have about 125ml or 8 mins cooking time left, add your prawns, peas and the saffron and stir through. Continue to add stock as and when you need to.
- Add salt and pepper to taste.
- You should now be coming to the end of your cooking time so ensure that the rice is not too sloppy (do not add any more stock if this is the case) and is cooked to your liking. Feel free to taste it! If it is still too crunchy add more stock and leave to cook for another 5-10 mins.
- Once ready serve with more black pepper and freshly grated Parmesan on top. Delicious.