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Risotto saganaki with rocket and cucumber salad

Ed Baines from Cupid's Dinners
Ed Baines combines robust Mediterranean flavourings to make this flavourful risotto, offset with a zingy rocket salad

Risotto saganaki with rocket and cucumber salad

Method

1. Blend together the chopped tomatoes, oregano and 1 tbsp olive oil.

2. Put the vegetable stock in a saucepan and bring to a simmer.

3. Heat remaining olive oil in a small frying pan. Fry the chilli and prawns until fragrant, then set aside.

4. In a large casserole dish gently melt the butter Add the chopped onion, celery, carrot and garlic, Cook very gently over a low heat for 10 minutes. Add the Arborio rice and cook, stirring, for 3 minutes.

5. Add the white wine and cook stirring until the rice has absorbed the wine. Add 300ml of the simmering vegetable stock. Cook stirring now and then, until the stock has absorbed. Continue the process, adding in 1-2 ladelfuls of stock at a time. Once all the stock has been added in, add the pureed tomatoes and mix well. Crumble in the feta cheese.

6. Add the chopped parsley and fried prawns, Season with salt and freshly ground pepper. Serve the risotto with the rocket salad on the side.

7. Meanwhile, in a large salad bowl toss together the rocket, chopped cucumber, olive oil and lemon juice. Season with salt and freshly ground pepper.

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Serves: 4

Prep: 25 min
Cook: 30 min

Ingredients
250g tin of tinned chopped tomatoes
pinch of dried Oregano
2 tbsp Olive oil
1.2 ltr vegetable stock
50g shelled raw prawns
115g Butter
1 onion, finely chopped
4 celery stalks, finely chopped
2 Carrots, finely chopped
3 cloves garlic, finely chopped
250g Arborio rice
300ml dry white wine
50g Feta cheese
4 tbsp chopped parsley
salt and fresh ground black pepper