Serves 10



OK, so this one really IS a labour of love unless you want to use the microwave. Risotto requires constant stirring, so you've got to put the love in. But, the love you put in, you will get back in droves. It's my eldest son's favourite dish and he requested it for his birthday treat meal - how sweet is that?!

40 min

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  • 50g butter
  • 100g frozen onions
  • 50g frozen garlic
  • Vegetable stock pot/cube
  • Risotto rice (100g uncooked per adult, 50g per child - DOUBLED)
  • 200g frozen peas
  • 250g ready cooked prawns
  • 1 lemon


  1. Boil kettle and heat a medium-sized saucepan to melt butter
  2. Gently brown frozen onions and frozen garlic in melted butter
  3. Prepare stock
  4. Add risotto rice to buttery onions and coat thoroughly before adding enough stock to just cover rice, allowing to come up to temperature whilst stirring continuously
  5. Repeat the process of adding stock 50ml at a time and stirring until all the stock is gone and the rice is creamy - this should take about 20-25 mins. If the rice dries out and there's no stock left, just add more boiling water straight from the kettle
  6. Once the rice is creamy, reserve half of the plain risotto to freeze for next week, add frozen peas to the remaining batch and cook for 3 mins
  7. Serve topped with prawns and accompanied by lemon wedges
  8. Once cooled, bag, label and freeze the plain risotto for next week
  9. ENJOY!



124 cal


5 g


12 g


5 g
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