Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion. Peel and mince the garlic. Finely dice the pepper. Chop the tomatoes. Boil the measured water and dissolve the stockcube and saffron in it.
Heat a large non-stick pan over a medium-low heat with a generous drizzle ofolive oil. Once hot, add the onion and pepper with a pinch ofsalt and cook for 6-7 min or until softened.
3 Add rice
Once softened, add the arboriorice, a pinch ofturmeric and the garlic. Cook for 1 min further, stirring to coat the grains in the oil. Increase the heat to medium.
Add the tomatoes and 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'. Once al dente, add the peas and cook for 3 min further.
5 Fry prawns
Meanwhile, pat the prawns dry. Heat a pan over a medium-high heat with the butter. Once hot, add the prawns. Sprinkle with the salt and paprikapowder. Cook for 2 min until cooked through.
Finely chop the parsley. Add the prawns and any butter from the pan to the risotto. Season with salt, pepper and a generous squeeze oflemon juice. Divide among bowls and garnish with the parsley.