Mushroom & Prawn Risotto with lemon and marscapone

Last night I was the risotto queen. I came across this recipe that I have copied down from somewhere, although I have no idea where. I have a box stuffed with random recipes that I've photocopied or scribbled down and I occasionally have a dig through to look for something I fancy.

I like risottos. I know people always complain that it's a bit of a faff but I don't think it really is. Yeah you have to do a bit of stirring but it doesn't take any longer to make than any other meal, you're just standing over it a bit more. Plus there are things you can do whilst you're stirring,

- text people with your free hand

- read a book

- get lost in random thoughts

- make lists of things that need doing

Anyway, the result was more than worth a bit of stirring - it was gorgeous! If I do say myself.

MUSHROOM & PRAWN RISOTTO WITH LEMON & MARSCAPONE

(Would serve 4 if you're serving it with something else, however on it's own you can get 3 servings out of it)

Ingredients

125g spring onion - finely chopped
2 sticks celery - finely chopped

1 small lemon

300g mushrooms - finely sliced

50g butter

2 chicken stock cubes

175g cooked, peeled prawns

125g marscapone (about half a tub)

Method

- Remove the zest of the lemon and chop to dust

- Dissolve stock cubes in 1l of water

- Melt butter in pan and stir in celery and spring onion and cook for 5 minutes

- Add lemon zest, mushrooms and rice and stir until the rice is coated

- Add 2tbps on lemon juice and then add the stock ladle by ladle until all the liquid is absorbed

- Add in the prawns and stir then add in the marscapone

- Stick a lid on the pan (or if you're like me and don't have a lid for your pan, cover it in tin foil!) and leave for 5 minutes.

- Bask in the glory of producing a damn fine meal!