The perfect mid-week risotto

With things like work, catching up with friends and family, getting some exercise and fitting in some downtime, it’s easy for a week to fill up quite quickly. And too often, the last thing you feel like doing after a busy day is whipping up an elaborate dinner.

That’s why it’s so important to have a few quick and easy recipes on hand for those evenings when you just can’t muster up the energy to cook but still want to enjoy something delicious. Not only is this risotto super simple and tasty, but it’s also very versatile – so simply throw in any extra ingredients you might like and enjoy!

Ingredients

• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 220g (1 cup) arborio rice
• 200g small cup mushrooms, thinly sliced
• 625ml (2 1/2 cups) chicken style liquid stock
• 125ml (1/2 cup) dry white wine
• 850g green prawns, peeled, coarsely chopped
• 30g butter
• 2 tablespoons chopped fresh continental parsley

Method

1. Combine oil and onion in deep microwave-safe dish. Cover and cook on High (100%) for 4 minutes.
2. Add rice, mushroom, stock and wine. Season with salt and pepper. Stir to combine. Cook, covered, on High (100%) for 10 minutes. Stir. Cook, covered, on High (100%) for a further 10 minutes.
3. Add prawns, butter and half the parsley. Stir to combine. Set aside, covered, for 5 minutes or until the prawns are cooked through. Sprinkle with remaining parsley to serve.