Ingrid van den Arend

Main course, serves 4. Preparation time approximately 20 minutes.

• 900 grams of big firm potatoes
• 3 spring onions
• 1 lime
• 2 tablespoons of butter
• 2 cloves of garlic
• 200 grams of fresh garden peas (or slightly more than double if in the pod)
• approximately 200 to 250 ml of vegetable stock
• 12 big prawns
• 1 tablespoon of fresh mint
• olive oil
• coarsely ground pepper

Peel the potatoes and cut into 0.5 x 0.5 cm cubes. Slice the spring onions into very small rings.
Grate the lime rind (only grate the green, outer part because the white tastes bitter).
Heat the butter in a big pan. Softly fry the potato and the pressed garlic on a low heat for two minutes and keep stirring. Mix in the garden peas. Add half the stock and the grated lime rind. Bring gently to the boil, cover and cook for approximately 5 to 8 minutes. Add the remainder of the stock after 3 to 4 minutes. Risotto is good if it is a bit moist and ‘syrupy’.
Meanwhile, heat the oil in a grill pan and fry the prawns on both sides.
Right at the end, add the mint and spring onions to the risotto. If necessary, reduce the moisture on a higher heat. You can choose to add a bit of olive oil to taste; the extra virgin olive oil is the nicest.
Ladle the risotto onto fine, deep plates and place the prawns on top. Serve with coarsely ground pepper.

Tip: If you are not too keen on mint, you can use fresh dill instead. You can then use a little more dill.