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Serves 1

Ingredients

6 Whole tiger prawns peeled & de-veined
50 ml Pure olive oil
50 grams Butter
50 grams Grated Parmesan
250 ml Fish stock
2 pinch Saffron strands
2 tbsp Diced tomato
2 tbsp Green peas
200 grams Risotto base
Salt & pepper To taste

Recipe by:

Bellissimo Cucina & Trattoria

Method

• Heat oil in saucepan and sauté off prawns until they change colour

• Add stock and saffron

• Once stock is hot add risotto base and stir

• When liquid is almost all absorbed taste the rice - it should be soft but with a little bite

• Stir in butter cheese peas and tomato and season to taste

• Serve immediately