Ingredients
Preparation
- Dice carrot.
- 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.