Serves 6-8 Mains or 12-16 Starters Ingredients • 500g Tilda Arborio Risotto Rice • 40g salted butter • 2 tbsp olive oil • 1 garlic clove, crushed • 1 medium onion, finely chopped • 2 litres hot vegetable stock • 120g fresh green pesto • 300g cooked peeled prawns • 100g rocket leaves • Salt and freshly ground black pepper • Freshly grated Parmesan, to serve
Method 1. In a heavy based pan, melt the butter over a medium heat add the onions, oil and garlic and cook for 8-10 minutes until softened. 2. Stir in the rice ensuring the grains are coated in the butter and oil. 3. Add the hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. Continue until all the liquid has been absorbed and the rice is al dente, about 20-25 minutes. 4. Stir through the pesto, prawns and rocket. Season to taste and serve sprinkled with Parmesan cheese. Recipe from Tilda