(DISCLAIMER: As I'm terrible at measurements, quantities etc.... they are not always accurate. My recipes are always to serve 2 - just use your own common sense. If you make too much, freeze some for another day. If you make too little - learn for next time!)
YOU NEED:
Fry Light
1 garlic clove
500ml fish stock
200g dried risotto rice
150g Philadelphia Extra Lite
3 spring onions (chopped)
King (or normal) Prawns
Tinned crabmeat
SYNS:
3 and 1/2
TO MAKE:
Fry the crushed garlic in a large pan in Fry Light for 3-5 minutes.
Put the rice in the pan on a Low heat. Stir in half the stock until liquid is absorbed. Pour in the rest and stir until rice is tender.
(* Note: The recipe SAYS this, but seriously - it's not as easy as that. What they forgot to mention is that stirring risotto is like stirring metal CHAINS - and you'd better believe when I say; the risotto absorbs liquid like a desert, but takes about 45 minutes to fully tenderise. Seriously - have a pretty free evening while you're making this, and swap arms - or people - CONSTANTLY*)
When done, stir in the spring onions and cheese spread, and cook for a further 3-4 minutes until everything is clumping together and sticky.
Meanwhile, cook the prawns, and add to the mix with the crabmeat and seasoning. SERVE.
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