Crayfish risotto

The cheat’s way to make this flavoursome and warming dish

SERVES 4 PREP TIME 5 MINS COOK TIME 15 MINS

2 x 175g packets Riso Gallo Saffron Risotto Pronto 200g broccoli, chopped 180g crayfish tails in brine, drained

50g freshly grated Parmesan, plus extra to serve

25g butter 1

Pour 900ml boiling water from the kettle into a pan. Add the packets of Risotto Pronto, bring to the boil and simmer for 6 mins, stirring from time to time. 2

Add the broccoli and cook for a further 4 mins. Stir in the crayfish tails and cook for 2 mins, until the rice is tender and the liquid absorbed.

3

Stir in the Parmesan and butter, and serve with a little extra Parmesan sprinkled over the top.