Ingredients

• 2 tblspns butter or margarine
• 1 1/2 cups of SunRice Arborio Risotto Rice
• 1 onion, chopped
• 1/2 cup sliced celery
• 1 cup sliced mushrooms
• 1 tspn turmeric
• 1/2 cup full cream milk powder
• 2 cups water
• 1 chicken stock cube, crumbled
• 1 x 225g can tuna (in brine or spring water)
• 1/2 cup frozen green peas
• 250g cooked prawns, shelled (or use a can)

Instructions

• Melt butter in a saucepan, stir in rice and fry lightly until coated with butter. Add onion, celery, mushrooms and turmeric, stir until softened.

• Whisk milk powder into water, add to rice, with crumbled stock cube, tuna and liquid, and the peas.

• Cover and simmer 15 mins without stirring, then add prawns and reheat.

• Toss and serve hot.