Ingredients Jump to Instructions ↓

  1. 250g tin of canned chopped tomatoes

  2. pinch of dried oregano

  3. 2 tbsp olive oil

  4. 1 1/5 ltr vegetable stock

  5. 50 g shelled raw prawns

  6. 115 g butter

  7. 1 onion , finely chopped

  8. 4 stick celery

  9. 2 carrots , finely chopped

  10. 3 cloves garlic , finely chopped

  11. 250 g arborio risotto rice

  12. 300 ml dry white wine

  13. 50 g feta cheese

  14. 4 tbsp chopped parsley

  15. 250 g rocket

  16. 1 cucumber , chopped

  17. 4 tbsp olive oil

  18. juice of 1 lemons

  19. black pepper

Instructions Jump to Ingredients ↑

  1. Blend together the chopped tomatoes, oregano and 1 tbsp olive oil.

  2. Put the vegetable stock in a saucepan and bring to a simmer.

  3. Heat remaining olive oil in a small frying pan. Fry the chilli and prawns until fragrant, then set aside.

  4. In a large casserole dish gently melt the butter Add the chopped onion, celery, carrot and garlic, Cook very gently over a low heat for 10 minutes. Add the Arborio rice and cook, stirring, for 3 minutes.

  5. Add the white wine and cook stirring until the rice has absorbed the wine. Add 300ml of the simmering vegetable stock. Cook stirring now and then, until the stock has absorbed. Continue the process, adding in 1-2 ladelfuls of stock at a time. Once all the stock has been added in, add the pureed tomatoes and mix well. Crumble in the feta cheese.

  6. Add the chopped parsley and fried prawns, Season with salt and freshly ground pepper. Serve the risotto with the rocket salad on the side.

  7. Meanwhile, in a large salad bowl toss together the rocket, chopped cucumber, olive oil and lemon juice. Season with salt and freshly ground pepper.


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