Ingredients non vegetarian 4 servings

• 250 g risotto rice, parboiled
• 250 g fresh prawns, cleaned, de-veined
• 2 shallots, finely chopped
• 2 cloves garlic, chopped
• 1 tbsp tomato puree
• 50 gms butter
• 1 tsp pepper corns, crushed
• 2 sprigs parsley, chopped
• 1 tsp salt
• 1 tbsp tomato sauce

Directions

1. Heat butter in a frying pan and saute shallots and chopped garlic till golden brown.
2. Add prawns and crushed pepper corns and salt and saute for 2 mins.
3. Add parboiled risotto rice and mix well.
4. Mix in tomato puree and needed water to allow the rice to cook till done.
5. Garnish with parsley and Serve hot with little tomato sauce and garlic bread.

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