225 g/8 oz/1 cup bomba,
arborio or
other risotto
rice
600 ml/1 1/4 cups chicken
stock
100 g/4 oz/1 cup frozen mixed peas and sweet corn (corn)
100 g/4 oz/1 cup
peeled prawns (shrimp)
Salt and freshly
ground black pepper
A few green olives
Method:
Fry (sauté) the
chicken and peppers in the oil for 4 minutes,
stirring. Add the rice and cook for 1 minute,
stirring.
Pour on the stock, bring to the boil,
cover and simmer for 10 minutes.
Add the peas and sweet corn and prawns, recover and cook very gently
for a further 10 minutes or until the rice is cooked
and has absorbed nearly all the liquid.
Season to
taste and stir lightly. Garnish with the olives
before serving.