Recipe of the Month in April – Speedy Prawn Risotto
Join the riddle in reception this week and you could win the entire ingredients to make this easy recipe.
500g Wholegrain Rice & Quinoa
300g Cooked & Peeled King Prawns
200g Frozen Garden Peas
100g Diced Onion
Step 1: Heat 1 tbsp olive oil in a lidded saucepan over a medium-high heat, then add 100g Diced Onion and cook for 5 minutes.
Step 2: Add the rice & quinoa, and 175ml hot water (or vegetable stock), along with the frozen Garden Peas.
Step 3: Gently break up the rice with a wooden spoon, cover for 3 minutes stirring occasionally, then add the King Prawns.
Step 4: Cook for a further 2 minutes until the prawns, rice, and peas are piping hot and most of the liquid has been absorbed. Remove from the heat.
Step 5: Chop the watercress and stir through; then season to taste. Top with black pepper to serve.
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