A very Good Friday!
When it involves the easiest and quite the tastiest of prawn risottos imaginable courtesy of Sainsbury's magazine's Dolce Vita recipe selection ...
Just as unctuous and creamy as if I had Tibetan handmaidens stirring it with their fragrant toes ...
1 Onion, diced,
3 cloves of garlic crushed,
250 grams of king prawns
2 stalks of celery diced finely
1ltre of good chicken stock or Marigold veggie bouillon
6 spring onions chopped
2 tbsp good virgin olive oil
70 gram of baby rocket leaves - chop half leave half whole
salt and pepper
150 g of petite pois or sweet garden peas (defrosted)
1/2 lemon juice and rind.
heat oil in a large cast iron risotto pan and sautee onion and celery over a low heat for 10 mins.
Add garlic and cook for 2 mins
Add Rice and coat with oil and add 800ml of the stock. Add lemon ride, stir.
Heat to simmering and put lid on and place in a hot oven (200C) for 15 mins
Remove from oven and back to hob, stir and add spring onions, peas and raw prawns and remaining stock and cook for 3-4 mins until rice is al dente and prawns are completely cooked.
Add rocket, cover for two minutes off the heat.
If you used pre -cooked prawns they can just go in with the rocket and heat through.
Just prior to serving squeeze in the lemon juice and serve with a large handful of rocket and some crusty bread.
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