Prawn, Pea and Watercress Orzo Risotto

Course: main Skill level: easy Serves: 4

50 g (1¾ oz) Yeo Valley Organic Butter

1 tbs olive oil

Salt and freshly ground black pepper, to taste 1 leek, sliced finely 250 g (9 oz) orzo

1 lt (1¾ pt) stock

100 g (3½ oz) frozen peas Leftover watercress and/or rocket and/or pea shoots

100 g (3½ oz) sugar snap peas

250 g (9 oz) frozen prawns

To Serve: grated Yeo Valley Organic Cheddar; watercress.

1 In a shallow casserole dish or large frying-pan add the butter, olive oil, salt and finely sliced leek. Sweat down until soft. Add the orzo and give it a good mix. Add the stock and simmer for 10 minutes.

2 Meanwhile, in a blender, blend half the peas, leftover leaves and 2 tablespoons of water until you have a vibrant green smooth paste.

3 Add the paste, the prawns, the remaining peas, leftover leaves and sugar snap peas to the orzo. Cook for a few minutes until the prawns are pink but not small and shrivelled! Scatter with the grated cheddar and some watercress to serve.

Create this vibrant dish with leftover green leaves. It doesn’t matter what you have, it will taste delicious.

Source: Wrap. Almost 40% of all the bagged salad we buy goes to waste. Remember: recipes have been given in both metric and imperial. It is important to use one method throughout as they are not exactly the same.