Prawn risotto

You will need
1 tablespoon olive oil
2peppers, deseeded and thinly sliced
20g basics butter
2 onions, peeled and finely diced
2 garlic cloves, peeled and finely chopped
300g arborio risotto rice
800ml hot vegetable stock
155g large peeled and cooked prawns
200g frozen peas
100g Greek-style salad cheese, crumbled
2 tablespoons roughly chopped parsley

method

Try heating the oil in a large frying pan. Cook the peppers over a medium heat for 5 minutes, or until they soften. Remove from the pan and set aside. In the same pan, melt the butter and cook the onion until softened but not coloured.Stir in the garlic and rice and cook for 1 minute. Add the stock, a ladleful at a time, and cook for 18 minutes, or until the stock has been absorbed and the rice is tender.Add the prawns, peas and cooked peppers and cook for a further 2 minutes.Stir in half of the cheese and crumble the rest over the top with a sprinkle of parsley to serve.