75g risotto rice
1 vegetable stock cube
200ml water
1tbsp olive oil
25g butter
60g frozen (cooked and peeled) prawns
1 small onion
parsley
dill
parmesan
1. Put stock cube in water and boil.
2. Heat butter and oil in a pan and fry the onions until soft. Add the rice
3. Pour stock over rice and cook until all liquid is absorbed
4. Add the prawns and cook for 10 minutes, stirring
5. Sprinkle with herbs and parmesan, stir and serve
Serves 1
