Prawn risotto

Ingredients

• 400 g of cooked and shelled prawns
• 200 g of frozen peas
• 100 g of finely chopped onion
• 2 red pimento seeded and cut in strips
• 2 geese of garlic finely sliced
• 300 g of risotto rice
• 2.5 ml of ground black pepper
• 60 ml of olive oil
• 2 dl of white wine
• 1 l of hot fish stock
• 60 ml of coarsely chopped parsley

Instructions

1. Fry the onion and garlic in the oil without browning them.
2. Add the rice and cook until it becomes translucent.
3. Pour in the white wine, allow absorbing, then put in ½ of the stock and allow also to absorb.
4. Add the peas and prawns, season and add more of the stock. Allow the stock to absorb until the rice is cooked.
5. Sprinkle with the chopped parsley.

Notes

Serve with a mixed or green salad.