I know it’s been a while since I’ve written, but I don’t manage to get much internet in the woods! But I have a week off at the moment as I’m off to Glastonbury tomorrow to work for Henry’s Beard Festival Cafe, so I thought I’d share an easy, between jobs kind of recipe, and this spinach, mushroom, pea and prawn risotto is exactly that.
Ingredients (serves 4)
4 shallots, finely sliced
4 garlic cloves, crushed
275g arborio rice
1l chicken stock
a glug of white wine (around 80ml)
200g sliced mushrooms
400g fresh spinach
200g uncooked prawns
cracked black pepper
First, melt the butter and gently fry the shallots and garlic until soft (about 5 minutes), and then add the arborio rice and fry in the buttery deliciousness for about 1 minute.
Add the stock a ladleful at a time, allowing it to be absorbed. When you have added about half of the stock, add the spinach a little at a time until it’s wilted, and then the mushrooms.
After all the stock is added and absorbed, add the wine (and have a glass yourself), alongside the peas and prawns and cook for another few minutes until the prawns are pink and the rice is soft.
Season generously, and top with parmesan. Delicious.