Store Cupboard Risotto - Primula
 
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Store Cupboard Risotto

When everyone’s had their fill of turkey over the festive season, let Primula Cheese ‘n’ Prawns take the lead with our delicious Store Cupboard Risotto. Our oozy cheese combined with roasted courgette, rocket and pine nuts makes for a delicious dinner during the festive season and beyond.
What you need
What you need
Tube of Primula Cheese 'n' Prawns
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, chopped finely
  • 1.1L vegetable stock
  • 400g risotto rice
  • 140g tube Primula Cheese ‘n’ Prawns
  • 1 courgette
  • Add cooked prawns for an extra twist – optional
How you do it
How you do it
  • Bring the stock to the boil and reduce the heat to a gentle simmer.
  • In a separate large pan, add the olive oil, onion and garlic. Gently fry for 5 to 6 minutes until softened.
  • Add the risotto rice to the onions and cook for 1 minute. Stir continuously to stop the rice from sticking to the pan.
  • Add a ladle of the simmering stock and gently simmer until most of the liquid has been absorbed by the rice. Repeat 15-20 times until the rice is cooked. (You may not need to use all the stock.)
  • Meanwhile, slice a courgette length ways – the slices should be approximately 5mm thick. Lightly brush them with oil olive and a sprinkling of salt. Place a griddle pan over a high heat sear the courgette for 2-3 minutes on each side.
  • Add the Primula Cheese ‘n’ Prawns and stir through to make a beautifully creamy coating.
    Place a lid over the pan and allow to sit for 2 minutes.
  • Gently stir the risotto and serve.

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