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Making risotto is a very calming cooking experience. When else would you get half an hour to yourself just stirring a gorgeous pan of delicious food?! Listen to some music as you stir, or even watch or listen to a programme on your tablet or phone. It’s ‘You time’.
Apart from that you end up with a plate of creamy, lemony, fragrant risotto, one of life’s greatest culinary pleasures.
*Defrost in the fridge. Avoid prawns from the far east as they use cruel prawn farming practises.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Melt half the butter. Add the onions and fry gently until soft but not coloured.
Stir in the rice until completely coated in butter. Pour in the wine and cook off until totally evaporated.
Add the stock, a ladleful at a time, stirring with each addition until absorbed.
Continue adding stock a ladleful at a time and stirring over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).
While you’re doing that, heat 1 tablespoon of olive oil in a large pan and fry the prawns with the chilli until the prawns have a golden colour. Set to one side.
The risotto should be creamy and slightly soupy, add the peas five minutes before end of cooking.
Stir through the chopped chilli, lemon juice and remaining olive oil.
Let the risotto rest for a few mins, then serve, topped with the lemon zest and grated parmesan.
Prawns are rich in selenium which, with iodine, plays a significant role in healthy thyroid function. They also have a good amount of vitamin B12 to help production of red blood cells.
All we are saying, is give peas a chance.
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