Prawn & Stellete Pasta Risotto

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Stellette pasta		70g
Dried shiitake mushroom		1
Carrot (small)		1/2
Frozen prawns		70g
Egg		1
Spring onion		1
Dashi stock granules		1/2 tsp
Sake		1/2 tbsp
Salt		a little

Method

Prep

5min

Cook

15min

Stellette are star shaped mini pasta that work well in soups.

Rehydrate the shiitake mushroom and finely chop with the carrot and spring onion.

In a pan add the juice from rehydrating the mushroom and some water to make 450ml. Add the frozen prawns then the dashi stock granules, sake and salt.

Add the mushrooms, carrots,spring onions and stellette and simmer for 10 minutes.

Once everything is cooked, pour in the beaten egg and transfer to a serving dish. Garnish with finely chopped spring onions if you like.

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