from frozenPosted: March 30, 2010
one of the first dishes i made when i first started taking an interest in cooking was this “risotto” dish. i say risotto in quotes because it doesn’t involve any of the traditional aspects of risotto-making. you do not need to use the arborio grains, you don’t need to spend the better part of an hour stirring and patiently waiting with a jug of stock in one hand and a spoon in the other. instead, this is a super quick and easy supper with quite bold flavors.
do you collect recipes? i have a notebook almost filled now – i’ve been adding recipes to it for a couple of years. obviously, most of them have come from recent months as i rip pages out of food magazines every month! but there are some i wrote down from a few years ago back in san diego, watching shows on the food network or finding recipes on food blogs.
this one i handwrote on one of the notebook’s pages – all of the amounts were in grams and milliliters, so i obviously found it from an english source, probably a magazine. but i didn’t write that info down so we’ll just have to pretend it came from my brain. and apparently that’s okay – since recipes aren’t copyrightable!
prawns, peas & rice
- 6 spring onions, chopped
- 3/4 cup short grain rice (or any rice you’d like to use)
- 1 1/2 cups vegetable stock
- 1 cup frozen peas
- 1 cup frozen cooked, peeled prawns
- handful fresh parsley leaves, chopped
- zest of 1 lemon
- freshly ground black pepper
- cook the rice in the vegetable stock. season.
- when there is only a little bit of liquid left to absorb, add the spring onions, lemon zest, frozen peas, and frozen prawns. cook for a few minutes until everything has warmed through and the rice is fully cooked.
- garnish with fresh parsley and season again with fresh black pepper.
lesson learned: a wonderful midweek meal that fills you right up.