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Prawn and beetroot risotto
Ingredients 25 g (1 oz) Pure spread Heat a little olive oil with half of Pure in a pan, add shallots and garlic and fry for a few minutes until softened. Add rice and stir well. Add wine and allow to bubble until liquid is absorbed. Add a ladleful of stock and cook, stirring, until absorbed. Repeat with more stock and adding beetroot 10 minutes into cooking time and prawns 5 minutes before rice should be cooked. Cook until rice is tender but retaining a little bite. Season with salt and pepper and stir in parsley and remaining Pure. |
