Risotto is a classic dish that goes well with Norwegian prawns and blue mussels. This tasteful recipe is worth every minute it takes to make.
Finely chop onion and garlic, and sauté tender in olive oil.
Add risotto rice and mix well.
Pour in white wine and cook it all in.
Add hot vegetable stock, stir well and cook for approx. 15 minutes.
Add carrot and peas, and cook until the rice is done.
Mix in prawns, blue mussels and grated parmesan.
Season with salt and pepper to taste.
Serve freshly made.