Trout & Prawn Risotto

• 4 Trout Fillets, cooked and flaked
• 50g (2oz)Polyunsaturated Margarine
• 1 Onion Chopped
• 175g (6oz) Long Grain Rice with Wild Rice (or Brown Rice)
• 100g (4oz) thawed, frozen Prawns
• 500ml (1 Pint) Water
• 1 Red Pepper chopped
• 2 sticks Celery chopped
• 1 Carrot chopped
• 2 tbsp chopped Parsley
• 2 Spring onions chopped
• Freshly ground Pepper

1. Melt the margarine and fry the onoin gently. Add the rice and lightly toss until all the grains are oiled.
2. Add the water, prawns and all the vegetables (except the spring onions) and season. Bring to the boil.
3. Simmer, stirring occasionally, with the lid off until all of the liquid is almost absorbed and the rice is cooked (add a little more water if necessary).
4. Add the trout, margarine, spring onion and herbs and heat through.
5. Serve immediately sprinkled with parsley
6. This is a complete meal and requires no accompaniments.

   Serves 4
   Preparation - 20 minutes
   Cooking Time - 20 to 30 minutes
   387 calories / 19g fat - per portion

   Bon appetite