Cook4me+ Prawn Risotto

• 420 g of arborio rice
• 1.5 onion, chopped
• 680 ml of vegetable stock
• 60 g of grated Parmesan
• 600 g raw prawns, peeled
• 3 tbsp olive oil
• 250 ml of white wine
• 1 garlic clove
• 80 g of frozen peas
• 1 lemon, juice
• 1.5 tbsp of coriander

Prepare the ingredients

Add the oil.

Brown the prawns with garlic, coriander, lemon juice. Season. Remove the prawns and set aside.

Add the onions and the rice for 2 mins. Add the white wine, vegetable stock and the peas. Stir.

Cooking time: 9 mins.

Stir. Add the prawns and the Parmesan. Stir and serve!