Wild Mushroom and Peas Risotto with Prawns

Wild Mushroom and Peas Risotto with Prawns

Ingredients
150 gms of risotto (arborio rice)
2 cups of wild mushrooms roughly cut
1 medium onion finely chopped
2 tsp garlic finely chopped
3 cups of veg stock (make sure it is simmering)
4 tbsp butter
1/2 cup parmesan cheese grated
1/4 cup peas
4 prawns deveined
Olive oil
Salt and Pepper to taste

Method
1. In a sauce pan heat 3-4 tbsp olive oil and add garlic and onions and saute making sure that onions should not become brown.

2. Add rice and stir

3. Once rice is coated well add stock and stir
4. In a separate pan heat 2 tbsp olive and add 1 tsp garlic, little onions and mushrooms. Add salt and pepper and mix. Keep aside. DO NOT OVERCOOK.
5. Keep stirring (not vigorously) at all times adding veg stock to ensure that rice is covered in water.

6. Add salt-n-pepper to taste.
7. In a pan take veg. broth and cook prawns till half done. Remove them, drain the broth and add butter and salt. Cook the prawns properly. basting them occasionally.
8. Add 1/4 cup parmesan cheese and stir till chesse is well mixed.
9. I like the rice al-dente. Remove and plate and serve.
10. Garnish with mushroom, cheese and prawns.
11. Serve hot.