A healthy and nutritious family meal that doubles as a lunchbox filler.

Ingredients

  • 50g unsalted butter 
  • 1 onion, finely chopped  
  • 1l of low salt vegetable stock 
  • 250g risotto rice 
  • 450g frozen peas 
  • 300g frozen prawns  
  • Large handful of freshly grated parmesan, plus extra to serve 

Method

  1. Heat half the butter in a large saucepan over a medium heat. Add the onion and gently sauté for about 5 minutes until soft.  
  2. Add the rice to the onion and stir until all of the rice has been coated by the butter. 
  3. Add the stock in a ladle full at a time, stirring frequently, waiting until all of the stock has been absorbed by the rice before adding another ladle full. 
  4. After about 10-15 minutes add the peas, stir in well before continuing to add the stock. 
  5. Once all of the stock has been added stir in the prawns. 
  6. Allow the prawns to heat up in the mixture for a minute or two before removing it from the heat and adding in the remaining butter along with a large handful of freshly grated parmesan.  

Recipe courtesty of Siobhan Berry of www.mummycooks.ie