A very veggie risotto

I must admit that I'm not a big fan of risotto's. I find them to sticky and i don't like the texture. But after the combination of the ingredients in this recipe, I'm hooked! The vegetables give the risotto some extra bite and the parsley adds a great flavor. Another great thing about risotto's , is that you only have to use one pan. Less dishes to clean!

Very veggie risotto 

4 servings

 

1 shredded onion

2 garlic cloves finely chopped

1 big carrot diced

5 celery stalks in small strips 

300 gram risottorice

1 litre vegetable stock

450 gram peas

125 g prawns

1 handful of chopped parsley

a few squeezes of lemon juice

  

 

♥ Heat oil in a pan.

♥ Fry the onion and garlic for 2 minutes.

♥ Add the carrot and celery and continue to fry for 3 minutes.

♥ Add in the risottorice and slowly pour in some of the vegetable stock. When the rice has absorbed the stock, add some more. Continue doing this until there's no stock left.

♥ After 15 minutes add in the peas and continue to cook the risotto for another 5 minutes. 

♥ Take the pan of the heat and add in the parsley, prawns and lemon juice. Give it a good stir, and enjoy!