SERVES 4 – PREP 5 MINS – COOK 12 MINS
2 x 175g Risotto Pronto quattro formaggi (we used Riso Gallo)
200g raw king prawn tails
200g frozen peas
50g rocket (if liked)
50g parmesan cheese, grated
1 Put 900ml boiling water into a large pan, tip in the two packs of rice and cook for 7 mins.
2 Top in the prawns and peas and cook for 5 more mins until the rice is tender, most of the liquid is absorbed, the prawns are pink and the peas green.
3 Serve with parmesan cheese and a handful of rocket, if you like.
Per serving: 500cals, 10g fat, (5g sat fat), 75g carbs