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Risotto with curry sauce

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Ingredients:
350 gr. From arborio rice
200 gr. Mushroom
100 gr. Of prawns
a hundred gr. Peas
1 packet of curry sauce
1/2 can of fried onions into chunks
half can of tomato sauce into pieces
1 small glass of white wine
one hundred gr. Parmesan
1 liter of fish broth white bird
Olive oil

practise:
In a massive saucepan with olive oil saute the onion sauce, add the mushrooms and peas, upload the tomato sauce into portions and allow lessen a bit. Carries the rice and fry nicely. Watered wine and permit evaporate.


Upload the curry sauce diluted in a little white fowl fish broth and mix with rice. Stir in final broth slowly because it absorbs it, add the prawns peeled earlier than they end the broth, upload the cheese and mix properly.
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