Light and lemony prawn risotto
Source: Nosh for graduates
Ingredients
- 50 g cube butter
- 1 onion, chopped
- ½ red pepper, chopped quite small
- 1 mug risotto rice
- 2 mugs water
- 1 vegetable stock cube
- 400 g cooked prawns
- 0.5x 340 g tin sweetcorn
- 1 tbsp chopped fresh chives
- juice of a lemon