Simple, tasty and super-healthy, this prawn risotto is perfect for lunch or dinner.
Put the rice into a large saucepan.
Add 700ml cold water - or half water and half white wine.
Bring to the boil, add the butter and simmer gently for 6 minutes, stirring occasionally.
Drain the mushrooms and add to the rice along with the prawns, season well with black pepper.
Continue to cook, stirring, for another 6 minutes then serve.