Prawn and pea risotto

Serves 3
 

1 onion finely chopped 
1 bell pepper chopped
1 tbsp coconut oil
400g arborio risotto rice
100ml white wine
600ml hot vegetable stock
200g frozen vegetables 
150g cooked peeled prawns
A handful of Spinach 

1)heat the coconut oil in a large pan and gently fry the onion for 5 mins
2)add the rice and stir well for 1 min
3)add the wine and pepper and bring to a bubble for another minute 
4)add the hot vegetable stock a ladle at a time, making sure each ladle is absorbed before adding the next 
5)with the last ladleful, add the frozen veg, spinach and prawns and stir through, cook for 3-4 mins, season with salt and pepper then put on a lid and leave to rest for 5 mins before serving. 

✔top tip:remove the prawns and swap with haloumi for a vegetarian option