Inspired by ‘Meat Free Monday’, Abigail has decided to try something new this evening for her Monday Made Easy dinner. After a heavy weekend there is nothing better than taking a break from all the Summer braai meat and having some delicious, fresh seafood instead. Serves: 4 Cooking time: 35 minutes
Ingredients 3- 4 cups vegetable stock 4 tbsp butter 1 cup fresh or frozen prawns, shelled and deveined 1 medium onion, finely chopped 2 cloves garlic, minced 1 ½ cup Arborio rice 1 cup dry white wine 1 bunch fresh asparagus, cut into quarters ¼ cup of frozen peas salt and pepper
Method1 In a medium saucepan, bring the stock to the simmer and keep warm over a low heat. In another saucepan, melt 2 tablespoons of the butter over a medium heat. Add the prawns and sauté until cooked through, about 3 minutes. Scoop out the prawns and set aside. Now add the onions and garlic to the butter and cook, stirring all the time, until the onion is translucent (add a little more butter if necessary) 2 Add the rice and stir until well coated with butter and it is starting to turn translucent. Add the wine and simmer gently until the liquid has been absorbed, 3-5 minutes. Add ½ cup of the warm stock to the rice mixture and simmer, stirring occasionally, until the stock has been absorbed. Repeat, ½ cup of stock at a time, until the rice is cooked through but is still firm, 20- 25 minutes. 3 Add the prawns, asparagus and frozen peas just before the last stock and allow to cook through. 4 Season to taste and serve immediately.