Prawn & Oyster Mushroom Risotto

Summer is finally here! Weather has been gorgeously lately, even over Bank Holiday weekend which is unusual. Time to change our diet and go for something lighter. Asparagus is in season at the moment. Best to make the most of these sweet and tender shoots before the season ends. British strawberries are also appearing in the shop, bought my first punnet this weekend, and many more to come :D No other strawberries taste as great as the British variety. 

This is the first of many recipes that are great for the hotter months and it is easy to make. Minimal chopping, maximum stirring, with wine! 

Serves 2

200g cooked prawns

220g oyster mushroom, halved 

160g risotto rice

1 onion, finely chopped

2 garlic cloves, crushed

2 knob of butter

175ml white wine

500ml vegetable stock 

Handful of parmesan shavings 

Handful of fresh chives, chopped

1. Bring the saucepan to a temperature where as soon as the butter touches the surface will melt straight away.

2. Add half the garlic and onion. Cook the onion until soft.

3. Add the risottos rice. Coat it with the onion and garlic then pour in the wine.

4. Once the wine has almost evaporated, pour in enough stock to just cover the rice. Stir well.

5. Put the lid of and let the rice simmer. Keep checking the liquid and stir frequently. Once the rice has absorbed all the liquid, pour in more stock and stir. Repeat this until the rice is almost cooked.

6. In a separate frying pan, melt a knob of butter and add the rest of the crushed garlic. Add the oyster mushroom and ensure it is only half cooked.

7. Back to the risotto rice. Stir in the prawns and add the garlic-infused half cooked oyster mushrooms. Sprinkle the parmesan shavings for umami.

8. Dish up the risotto and sprinkle some chopped chives.