Prawn & Pea Risotto

Risotto:

To serve:

Risotto:
Add the stock to a saucepan and bring to a boil. Lower the heat and simmer.

Using a large pot, heat the oil and fry the onions, garlic and celery until soft.

Add the rice and cook for 3 minutes, stirring gently to coat the rice with oil. Add the wine and stir until absorbed.

Start adding the stock a ladle full at a time. Stir until liquid is absorbed before adding the next ladle full of stock. Continue doing this until rice is soft with a slight 'bite'.

Add the sour cream, butter and seasoning to taste. Stir in peas and prawns.

Stir for 2 minutes before switching off the heat and cover. Leave to stand for a further 2 minutes.

To serve:
Sprinkle cheese, parsley and dill over with a squeeze of lemon juice.

Enjoy!