Tuesday, 4 October 2011

Prawn and Vegetable Easy Risotto

Easypeasy risotto to use up my chicken stock.

Like any risotto, fry some onions and garlic with a little oil and add the quantity of rice needed. Slowly add your stock (in my case-fresh chicken stock), stirring regularly for about 10/15 minutes. Then add the vegetables, I used courgettes first and later added peas and king prawns. I wacked in some chilli flakes, 'spice it up' grinder and soy sauce. You could also put coriander, mixed herbs or boursin cheese in it.

Yum and easy.

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