Recipe - Prawn And Cherry Tomato Risotto

2 teaspoon Olive oil
2 And a half ounce of M&S
unsalted butter
1 Onion; chopped
2 Cloves Garlic; crushed
9 ounce Arborio rice
1 fl Boiling shellfish or fish
stock
8 ounce M&S cooked shelled tiger
prawns
8 ounce M&S cherry tomatoes
2 ounce Grated parmesan
Salt and freshly ground
pepper
Chopped parsley to garnish

1. Melt half an ounce of the butter with the oil in a large frying pan.

2. Add the onion and cook gently for 2 minutes before adding the garlic.

3. Continue to cook over a low heat for 5 minutes, taking care not to let
the onion brown, add the rice. Stir for 1 min

4. Add the cherry tomatoes. Add one ladleful of hot stock. Keep the risotto
simmering gently, and when the first ladleful has been absorbed, add
another, continuing until the rice is cooked and all the stock has been
absorbed.

5. This should take about 20 minutes. With the last ladleful, stir in the
prawns so that they warm through

6. When the rice is cooked, take the pan off the heat, add the remaining
butter, parmesan, and seasoning to taste.

7. Stir carefully. Sprinkle the parsley over the top, and serve
immediately.

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Converted by MM_Buster v2.0l.