This is a firm favourite in the Millie Munch household. Any of my uni housemates will also tell you how frequently I threw this bad boy together.
Like my Salmon & Broccoli variation, this recipe also uses the Basic Risotto recipe for the base. The rest is pretty straight forward!
Prawn and Pea and Mint Risotto
- 250 g prawns I prefer tiger but any will do
- 200 g frozen peas
- A small handful of mint leaves finely chopped
- Salt & pepper
- Wedge of lemon
- Sprinkle of parmesan
- Once all of the stock has been absorbed (see Basic Recipe), add the prawns and peas and cook for 3-5 minutes, depending on how big your prawns are. Sprinkle over the mint, season to taste, squeeze over the lemon and sprinkle with parmesan. Serve up and munch away!
I think risotto is one of the yummiest meals going. So easy to make and super warming as we get into the colder months of winter! You can pretty much throw anything into the basic recipe so go wild and experiment, I guarantee it’ll taste good!
Enjoy, Millie xx