Prawn and Pea Risotto.

I wanted something relatively indulgent and filling but also fresh and summery to eat for my dinner this evening, so though a sweet pea and prawn risotto would be perfect enjoyed outside in the afternoon sun with a glass of white wine, so that is exactly what I did.
Mercer does not like sea food because he is mentally unbalanced but luck had it that he was going to spend the evening with friends so I had free reign to cook what I wanted in the kitchen and by God I knew it had to be seafood.

Prawn and Pea Risotto

Knob of butter
olive oil
1 small onion , finely chopped
2 garlic cloves , crushed
300g arborio rice
100ml white wine
800ml vegetable stock fresh
250g cooked peeled prawns
100g frozen peas
80g Parmesan , grated

First melt a knob of butter with a dash of olive oil in a wide, shallow pan and add the onion. Cook until softened, then add the garlic and cook for a minute but don't brown. Tip in the rice and mix well. Add the wine and stir till it evaporates. Pour in stock to just cover the rice and gently simmer, staying with it the whole time and stirring from time to time.
As the stock evaporates, add more stock and stir until all the stock is used, this will take about 12-15 minutes. Finally, add the prawns, peas and season. Simmer for 2 minutes, mix in half the Parmesan just before serving then sprinkle the remainder over the top and you can add a squeeze of lemon juice if you fancy and have a green salad with it, if you fancy but it's very perfect as it is as well!