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How To create Prawn and Mushroom Risotto

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Risotto is a traditional Italian rice dish. It is a very filling main course. Serves two people.
What you'll need: 
1 large onion (finely chopped)
75g mushrooms (finely chopped)
25g parmesan cheese
1 vegatable stock cube
1 tbsp olive oil
200g arborio risotto rice
a few leaves of fresh oregano or 1/2 tsp dried oregano
a few leaves of fresh basil or 1/1 tsp dried basil
100g cooked prawns
Peel the onion and finely chop it
Slice the mushrooms, and grate the parmesan cheese
Put 300ml water into a pan, and bring it to boil. Crumble the stock cube into the water, and stir until dissolved. Put the stock to one side.
Heat the oil in a large pan. Add the chopped onion, and fry for about 3 minutes until the onion is soft.
Add the rice to the pan, Cook for a further 5 minutes, stirring all the time to make sure the rice does not stick. Put 3 tbsp of the vegatable stock in a ladle and add to the pan. Stir well.
Add the sliced mushrooms. If you are using dried herbs, add them now.
When the stock has been soaked up, add another 2 tbsp of the stock. Keep stirring the risotto and adding more stock until the rice is soft. This should take about 20 minutes.
Stir in the prawns, and cook for 3 minutes.
Turn off the heat, then stir in the grated parmesan cheese.
If you are using fresh herbs, chop the basil leaves and stir them into the risotto. Spoon the risotto onto two large plates and sprinkle with the oregano leaves on top.
You can use any mushrooms you want, but wild mushrooms give the risotto a lovely woody flavour.


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