Prawn Risotto With Basil

Directions

1. 1
   First, make the stock. Bring 1.5 litres of water to the boil in a large pan. Add in the Knorr Fish Stock Pots, stirring well, until dissolved. Bring to a gentle simmer.
2. 2
   Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
3. 3
   Add in the onion and fry gently, stirring often, for 5-10 minutes until softened, but without allowing the onion to colour.
4. 4
   Mix in the risotto rice, stirring well to coat in the butter mixture.
5. 5
   Add in the white wine and cook, stirring, until most of the wine has evaporated.
6. 6
   Now add in 3 ladlefuls of the simmering Knorr fish stock. Cook stirring until the rice has absorbed the stock. Repeat the process, cooking it over medium heat and stirring it constantly.
7. 7
   After 15-20 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
8. 8
   Add the sun-blushed tomatoes and stir in. Add in the mascarpone and stir in. Cook, stirring, until the prawn pieces have turned opaque and are cooked through. Serve at once.