Quick & Easy Shrimp and Pea Risotto

• 225 g cooked shrimp
• 50 g low-fat butter
• 1 red onion
• 3 garlic cloves
• 120 g arborio rice
• 80 ml white wine
• 500 ml vegetable stock
• 200 g frozen peas
• chopped of fresh mint

1. Dice the onion & crush the garlic cloves then saute on low heat in the butter until the onion is softened being sure not to let the garlic burn or stick.
2. Stir in the rice until coated in the butter and cook for 1 minute before adding the wine and boiling until reduced by half.
3. Stir regularly.
4. Add the stock and frozen peas and fresh mint and bring back to the boil.
5. Once boiling, turn onto low heat and simmer with the lid on for 25 minutes.
6. Stir failry regularly to prevent sticking.
7. Once the rice has cooked and absorbed most of the liquid and has a sticky consistency, add the prawns and heat through.
8. Season to taste with salt and pepper and serve.

shrimp, lowfat butter, red onion, garlic, arborio rice, white wine, frozen peas, mint

Taken from www.food.com/recipe/quick-easy-shrimp-and-pea-risotto-395520 (may not work)