Japanese-Style King Prawn & Miso Risotto

Boil a kettle

Peel and finely chop your brown onion[s]

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Slice your mangetout in half lengthways

Drain your sweetcorn

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion to the pan with the chopped garlic, chopped ginger and a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve your miso in 750ml [975ml] [1.4L] boiled water – this is your miso stock

Bash your lemongrass with a rolling pin

Once beginning to soften, add your arborio rice to the pan with your bashed lemongrass and mirin and cook for 1 min or until evaporated

Once evaporated, add the miso stock to the pan a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Meanwhile, drain your king prawns

Once the rice is cooked, stir through the halved mangetout with the drained sweetcorn, king prawns and a generous grind of black pepper

Increase the heat to medium-high and cook for a further 4-5 min or until the prawns are cooked through – this is your Japanese-style king prawn & miso risotto