Adapted from an early Jamie Oliver recipe, this risotto is still a winner 20 years later! Serves 2.
Ingredients:
- Olive oil
- Onion – 1
- Garlic – 1 clove
- Celery – 1 stick
- Risotto rice – 150 grams
- Leftover white wine, vermouth, dry sherry… – 100 ml
- Stock – vegetable or chicken (cubes are fine) – half a cube makes about 300 ml of stock
- Peas – 2 handfuls, frozen or fresh
- Prawns – 200 grams, raw or cooked
- Substitutions for prawns: chorizo for the meat eaters, marinated artichoke hearts from a jar for the vegans
- Fresh mint leaves – 1 handful
- Optional: butter
Instructions:
- In a pan large enough to hold all the ingredients, gently fry the onions, garlic and celery in a tablespoon of olive oil until soft
- Add the risotto rice and stir it until the grains are covered in the oil and turn a little translucent
- Add the wine and reduce by half
- Then add the stock bit by bit, stirring every couple of minutes, until the liquid is absorbed and the rice is cooked – this should take around 20 minutes
- Just before the rice is fully cooked, add your fresh or defrosted peas and prawns – if the prawns are raw, it’ll take a couple of minutes for them to turn from a translucent grey to a coral pink
- Stir in a knob of butter and top with chopped fresh mint leaves
