1 small onion - diced
knob of butter
3 or 4 handfuls of arborio rice
1 litre of chicken stock
g king prawns
a handful of frozen garden peas or soya beans
2 handfuls of oyster mushrooms
a glass of white wine
a handful of grated fresh Parmesan (save a little for sprinkling at the end)
fresh parsley - chopped
How to make:
Melt the butter on a low heat and add the onion and cook until soft and translucent.
Add the rice and stir with the butter.
Pour in enough stock to cover the rice and bring to the boil on a medium heat.
Simmer until the rice has soaked up the stock then add some of the white wine. Pour in some more stock, simmer until most of it has absorbed, and add the rest of the wine.
After about 10 mins add the king prawns.
Keep adding the stock in stages until the rice has swelled to a tender state. This should take roughly 20 mins, but taste the rice to check it's tender enough (and still has a slight bite to it).
In the last 5 mins add the oyster mushrooms, peas/soya beans. Once they've almost cooked through fold in the fresh chopped parsley and grated Parmesan and cook for a couple of minutes.
Serve and sprinkle with the rest of the Parmesan.