sundried tomato, roasted red pepper, and prawn risotto
Ingredients
- 1 red pepper
- 1 onion, diced
- 2 garlic cloves, crushed
- 150g plum tomatoes
- 1 tsp sugar
- 180g cooked prawns
- 50g sundried tomatoes
- 150g risotto rice
- 750ml chicken or vegetable stock (I use Knorr stock pots)
- 25g grated parmesan
- 30g light cream cheese
- Fresh basil
Method
- Set the oven to 200 degrees Celsius.
- Chop the pepper into chunky strips and put in the oven to roast for 20-25 minutes until beginning to char.
- Fry the onion in some fry light on a low heat until soft.
- Add the whole tomatoes and garlic and fry for 2-3 minutes and then squash the tomatoes down with a fork.
- Add the sundried tomatoes.
- Add the rice and coat in all the juices in the pan, toast for 1 minute until rice is translucent.
- Add the stock a little at a time, stirring regularly until all the stock is soaked up and the rice is cooked (add more hot water if needed).
- Stir in the roasted red peppers, parmesan, cream cheese, basil, sugar, salt and plenty of black pepper.
- Lastly, stir through the prawns until warmed through - be careful not to cook them for too long or they will go chewy.
- Serve straight away topped with some fresh basil, a little parmesan, and black pepper.