Creamy smoked haddock and king prawn risotto

Really tasty quick recipe for an evening meal or supper.  Serves 4

Ingredients:-

10oz Arboria Rice

1 large fillet of boned and skinned smoked haddock cut into pieces

16 king prawns or crevettes (cut in half as they are large)

handful of peas

handful of runner beans - sliced

handful of green beans - sliced

6 chestnut mushrooms - sliced

1 large onion - finely chopped

Olive Oil

knob of butter

750ml vegetable stock

chopped fresh herbs including mint, thyme, basil, sage, parsley

Salt and Pepper to taste

Double cream - optional

Grated Parmesan - optional

Crusty bread

Method:-

Put the olive oil and butter in a large saute pan and heat.  Add the finely chopped onion and cook for a few minutes until transparent.  Add the peas and all the beans, as well as the herbs and mushrooms and cook for a further three minutes.  Place the risotto rice on top of the vegetable mix and stir well.

Set a timer for 20 minutes and start adding a ladleful of vegetable stock, stir through and let it cook.  As the liquid evaporates top it up and stir through, it should be slightly hotter than a simmer but not boil.  On average about 150 to 200 ml cooking for five minutes will cook the rice.  When you get to the last five minutes add the fish and stir lightly.

Once the timer goes off check the seasoning and if you want to add the cream, do so now and stir through but don't boil.

Serve in hot bowls, garnished with grated parmesan and a chunk of crusty bread/garlic bread.