• A7df50e037c2b80ac45c647065a2eed5

Prawn And Sweetcorn Risotto

This will make people think you're a really posh and advanced cook but it's ridiculously easy to make.

Prep
Cook
Serves 2people
Ingredients
425
ml chicken, fish or vegetable stock
3
spring onions
olive oil
1/2
garlic clove, crushed
150
risotto rice (arborio is the best)
60
ml white wine (you can get mini taster bottles in supermarkets)
175
cooked prawns
1
small can of sweetcorn, drained
25
butter
coriander
Directions
1.
Chop the spring onions and separate the white and green parts. Place the stock in a pan and bring to a simmer.
2.
In a separate saucepan heat the oil and then add the white part of the spring onions and the garlic. Fry until the onions are soft.
3.
Add the rice a mix until it all looks like its glistening. Pour in the wine and simmer it, stirring until the wine is completely absorbed.
4.
Add a ladle of hot stock and stir until it is completely absorbed. Add another ladle of stock and stir until completely absorbed. Repeat until all of the stock is completely absorbed. This should take around 15 minutes.
5.
Add the prawns, sweetcorn, butter and the green part of the spring onions. Stir for another 5 minutes until the rice is tender and the prawns are warm.
6.
Serve with the chopped coriander on top and enjoy!

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