Prawn, Pea & Watercress Orzo Risotto
You can replace the watercress in this recipe with any leaves you have leftover!
Ingredients
50g Yeo Valley Organic Butter
1 tbsp. olive oil
1 tsp. salt
1 leek – washed
250g orzo
1 litre of stock
100g frozen peas
100g sugar snap peas
Leftover watercress &/or rocket &/or peashoots
250g frozen prawns
50g Yeo Valley Organic Cheddar
Try it with...
Method
1.In a shallow casserole dish or large frying pan add the butter, olive oil & finely sliced leek. Sweat down until soft.
2.Add the orzo & give it a good mix.
3.Add the stock & allow to simmer for 10 mins.
4.Meanwhile blend ½ the peas, watercress & 2 tbsp. water to a vibrant green smooth paste.
5.Add the paste, prawns & remaining peas, sugar snap peas & watercress to the orzo, then cook for a few mins until the prawns are pink but not small & shrivelled!
6.Scatter with the grated cheddar & watercress to serve.
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