PRAWN & TOMATO RISOTTO

My friend Robyn & I absolutely love paella & wanted to create one for the book. We came up with this one evening and were very pleased with the result.I know it wouldn't pass as an authentic paella - so have re named it "prawn & tomato risotto"!

serves 2

150 g risotto rice
150 g cooked king prawns 
150 g frozen peas
100 g tomato pasta sauce (Or 100 g tomato soup recipe in this book. Or 100 g Passata)
2 dessertspoon light olive oil
1 shallot
100 ml white wine
600 ml vegetable stock (fresh or from a cube. Fish stock, vegetable stock or chicken stock)
lemon slices & mustard cress (or chopped parsley)
salt & pepper to taste

1  Peel & chop the shallot.

2. Combine the stock and white wine in a jug or similar.

3. Heat one dessert spoon of the olive oil in a frying pan over a medium high heat. Add the shallot & stir fry for a few mins until it starts to soften.

4  Add the second spoonful of light olive oil, add the rice and stir in well. Reduce the heat. (My hob goes from 1-9 and I use a 3, to give you an idea.) Then add about 150 ml of the stock mixture. Leave to simmer, stirring to make sure it doesn't stick to the bottom.

4 When the rice has absorbed all the liquid add in another 100 ml and repeat the above process until all the stock has been absorbed.

5 If you've used up all the stock mix and the rice isn't cooked, don't panic! Just keep adding more stock- until the rice IS cooked. Don't worry, it will get there! you could also cover the pan with a lid as this will help the process.

6  When the rice is done, stir in the tomato sauce and then add the cooked prawns & peas until the peas are cooked & the prawns are warmed through. Season to taste.

7 Serve with lemon wedges & mustard cress.