Prawn and Pea Risotto with Basil and Mint

Serves 4

1 x basic risotto recipe (Ver en Acompañamientos)

3 good handfuls of fresh peas, podded
1 knob of butter
455g/1lb raw prawns1, peeled
1 handful of fresh basil, chopped
½ a handful of fresh mint, chopped
Juice of 1 lemon
Extra virgin olive oil

This is a very fresh-tasting risotto that's just right for

a light summer lunch. Best served al-fresco with
losts of crusty bread and a chilled glass of wine!
Top tip - Remember not to use any Parmesan in your
basic risotto recipe - not good with fish.

Fry half the peas in a good knob of butter and a little stock. Cook until tender and mash.
Add this at the end of Stage 3 of the basic risotto recipe with the prawns and the rest of the
peas and simmer for 2 minutes - prawns and peas take no time to cook.
At Stage 4 throw in the fresh herbs and squeeze in the lemon juice.
Stir and serve immediately. Drizzle with really nice peppery extra virgin olive oil.

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Camarón