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Member recipe

Risotto with Potted Shrimps

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Serves 2

No Continuous Stirring for this risotto..

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  • 1 Tbsp Olive Oil
  • Knob of Butterg Risotto Rice
  • 2 Leeks Sliced thinly
  • Small Glass White Wine
  • 400ml Marigold Veg Buillion
  • 57g tub Morecombe Bay Potted Shrimps
  • Chopped Fresh Parsley to Garnish


    1. Heat oil & butter in a pan and add rice - cook until lighly toasted, then stir in leeks and white wine. Continue stirring until wine almost evaporated.
    2. Add all the stock and bring back to the boil and cook uncovered for 12-15 Mins stirring a couple of times until the rice is tender and almost all stock has been absorbed.
    3. Taste & season if necessary then sir in the shrimps until the butter has melted.
    4. Serve into warmed bowls and garnish with parsley

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