King prawn risotto

Week 4, Monday

Serves: 4

Time: 30 minutes

Difficulty: Moderate

Vegetarian swap: swap prawns for 4 large field mushrooms


  • 14 king prawns - roughly chopped 
  • 1 lemon
  • 20g chopped mint
  • 1 tbsp olive oil
  • Pinch salt & pepper
  • 300g Arborio rice
  • 2 tsp chopped garlic
  • 1 cube of vegetable stock and 850ml water
  • 150g spinach
  • 100g onions sliced


  • 1. Add the olive oil and onions to a pre heated (medium heat) cooking pan and cook for 6 minutes stirring regularly.
  • 2. Add the garlic, salt and pepper and cook until translucent
  • 3. Then add the rice to the same pan and a 100ml of the veg stock water.
  • 4. Slowly add some more of the stock water a bit at a time, every time the rice looks like it needs moisture add some more. Take your time on this.
  • 5. Once you have your last 200ml of stock water left, add the frozen spinach, chopped mint and stir in the final part of the stock.
  • 6. When the rice has started to absorb the last of the stock, stir in the chopped king prawns and a good squeeze of lemon and cook until piping hot.
  • 7. Serve and enjoy!


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