Simple, tasty and super-healthy, this prawn risotto is perfect for lunch or dinner.
1 x 200g Specially Selected Jumbo King Prawns
1 x 250g bag Cucina Savoury Risotto Rice with Onion and Cheese
1 x 300g tin Sweet Harvest Sliced Mushrooms
30g Greenvale Slightly Salted Butter
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.