Pea And Saffron Risotto With Prawns Recipe

Ingredients For Pea And Saffron Risotto With Prawns Recipe

• 1 massel salt reduced chicken style liquid stock
• 125 milliliter Water
• 0.5 teaspoon Saffron Threads
• 60 milliliter Olive oil
• 1 Brown onion, finely chopped
• 2 Garlic Cloves, Crushed
• 330 gram Arborio Rice
• 125 milliliter White wine
• 150 gram Frozen Peas, Thawed
• 1 piece 1 large ripe tomato, seeded, cut into cm
• 20 gram Butter, At Room Temperature