Light and lemony prawn risotto

Source: Nosh for graduates

Ingredients

Instructions

1. Heat the butter in a frying pan and add the onion and pepper. Fry until the onion and pepper begins to soften. Keep the heat fairly high, but be careful not to burn the butter.
2. Add the risotto rice and cook until it absorbs the butter, approximately
   1 minute.
3. Add the water and stock cube and bring to the boil. Once boiling, turn down the heat and simmer with no lid on for
   12-15 minutes until the rice is tender.
4. Add the prawns and sweetcorn, cook for
   1 minute on a medium heat. Add the chives and lemon juice, cook for
   30 seconds. This should be enough to heat the prawns through.
5. Eat straight away.

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