Easy pea and seafood recipe
This simple storecupboard risotto uses some freezer staples such as frozen prawns and peas
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Stockpot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
Ingredients
- 20g butter
- 1 onion, finely chopped
- 100g arborio risotto rice
- 1⁄2 tsp garlic granules
- a pinch of saffron threads
- 1 fish stock cube or stock pot - use gluten-free stock if required
- 100g frozen peas
- 100g frozen cooked prawns, defrosted
- 100g frozen cooked mussels, defrosted
- zest and juice of 1⁄2 lemon, plus extra wedges to serve
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