Shrimp Risotto
Over a year ago
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Ingredients
- 1 Leek. chopped
- 2 tbsp olive oil
- 200g risotto rice
- 250ml boiling water
- 1 tablet fish stock cube (optional)
- 125g garden peas
- 125ml Creme Fraiche
- 200g Shimps
Accompaniment
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Method
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1
1. Cut the leeks into chunks. Heat the oil for 1 min in a frying pan and fry the leek 2 minutes add the rice and cook on medium heat 2-3 minutes until the kernels are glazed with oil.
2. Add a splash of stock and stir until the rice sets. Repeat until the rice almost cooked. This takes about 12 minutes add the frozen garden peas and cook the rice is about 5 minutes stirring frequently (add an additional 25 ml of stock if needed).
3. Take the pan from the heat, stir in the creme fraiche and add black pepper to season.
4. Leave to stand for 3 minutes.
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