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Ingredients

• 1 litre hot vegetable stock, made with stock cubes
• 50g butter
• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 300g arborio rice
• 150ml dry white wine
• 6-8 soft sun-dried tomatoes, chopped
• 250g cooked, peeled prawns
• 200g peas
• 2 tbsp chopped fresh parsley, or snipped chives
• 50g Parmesan or Italian-style hard cheese shavings

Description

Try This Delicious Risotto For Simple, Yet Elegant Midweek Entertaining.

All Recipes UK