300g Risotto Rice
300g Prawn Tails, cleaned and taken out of their shells
100g Fresh Peas
1 Tbls Fresh Mint, chopped
1 Small Onion, finely chopped
½ Tbls Garlic, finely chopped
1 Tbls Olive Oil
1 L Vegetable Stock
150ml Dry White Wine or Method Cap Classique
250ml Reduced Fat Cream
Salt and Black Pepper, for seasoning
Heat oil in a large heavy bottom pot and fry onion and garlic until translucent.
Add rice and fry for another 2 minutes.
Add wine and cook until all the liquid is absorbed.
Start adding the hot vegetable stock ladle by ladle until everything is absorbed. It takes 10 to 15 minutes.
Add the peas and prawns and cook for 2 minutes. (If the rice seems a bit dry at this point add a splash of boiling water.)
Add the cream and cook until the rice is soft but firm.
Add the mint just before serving.
Season with Salt and Black Pepper.
Prepare your vegetable stock in a pot next to the one you are cooking the rice in and keep it on the verge of boiling during your cooking process.
Don’t leave the pot unattended, you need to stir constantly and make sure it doesn’t burn or dry out.
If you can’t find fresh peas, use frozen, but add them 2 minutes before the prawns.
Add some more mint if you like a fresher taste.
If you are going to use powder vegetable stock we recommend Ina Paarman’s.