Prawn risotto

Ingredients
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

Kedgeree

Ingredients
75g rice
1 white fish fillet, cut into small chunks
30g cooked prawns (optional)
1 vegetable stock cube
1 egg, hard boiled and peeled
chopped parsley

1. Fry the fish for 5 minutes then add the prawns

2. Dissolve stock cube in 200ml water, pour over the fish and bring to boil

3. Add the rice and cook until water (stock) has soaked up

4. Mash the egg in a bowl and add to the other ingredients. Add the parsley and mix

Serves 1