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Create NowRisotto:
To serve:
Risotto:
1. Add the stock to a saucepan and bring to a boil. Lower the heat and simmer.
2. Using a large pot, heat the oil and fry the onions, garlic and celery until soft.
3. Add the rice and cook for 3 minutes, stirring gently to coat the rice with oil. Add the wine and stir until absorbed.
4. Start adding the stock a ladle full at a time. Stir until liquid is absorbed before adding the next ladle full of stock. Continue doing this until rice is soft with a slight 'bite'.
5. Add the sour cream, butter and seasoning to taste. Stir in peas and prawns.
6. Stir for 2 minutes before switching off the heat and cover. Leave to stand for a further 2 minutes.
To serve:
1. Sprinkle cheese, parsley and dill over with a squeeze of lemon juice.
2. Enjoy!
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