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    Prawn, lemon and pea risotto

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    Prawn, lemon and pea risotto

    • Total time: 25 minutes 25 minutes

    Serves: 2


    1 tbsp olive oil
    150g Arborio risotto rice
    400ml fish stock
    Zest and juice of ½ essential Waitrose Lemon
    75g frozen essential Waitrose Cooked Peeled Prawns, defrosted
    50g frozen essential Waitrose Garden Peas, defrosted
    2 tsp chopped fresh mint
    4 essential Waitrose Salad Onions, sliced


    1. Heat the oil in a frying pan add the rice and cook for 1 minute. Gradually stir in the stock a little at a time and cook, covered, for approx 15 minutes over a gentle heat until the liquid is absorbed and the rice is tender.

    2. Add all the remaining ingredients to the pan and cook for a further 3–5 minutes, then serve.


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