ASDA part of the Wal-Mart family

• 300g shell-on cooked tiger prawns
• 600ml hot vegetable stock
• Pinch of saffron
• 500g pack cooked Irish mussels in garlic butter sauce
• 50g unsalted butter
• 2 shallots, chopped
• 3 rashers Asda smoked back bacon, chopped
• 150g Asda sundried tomatoes, chopped
• 300g Asda arborio risotto rice
• 200ml dry white wine
• 2tbsp chopped Asda fresh parsley

1 Remove shells from most of the prawns, reserving a few for the garnish, and put the shells in the hot stock along with the saffron. Put them to one side to infuse.

2 Following the instructions on the pack, cook mussels in the garlic butter sauce for 5 minutes until the shells have opened. Take care not to be overenthusiastic when tossing the mussels in the butter, as the shells can be a little fragile and may crack and chip.

3 Meanwhile, start making the risotto. Melt the unsalted butter in a heavy-based pan. Add the shallots and bacon and cook over a moderate heat for 5 minutes, until the shallots are softened and the bacon is lightly browned. Stir in the tomatoes then add the rice. Stir it around so the grains are coated in the butter. Pour in the wine, bring to the boil and cook gently until all the wine has been absorbed.

4 Add the garlic butter sauce from the cooked mussels to the stock. Remove the meat from the mussels, which should come away easily from their shells. Discard any that remain closed. Reserve a few in their shells for the garnish. Discard empty shells.

5 Drain the stock to remove the prawn shells. Add the stock, about a ladle at a time, to the rice, allowing each ladleful to be absorbed before adding the next. Continue adding stock until the rice is cooked (you may not need all the stock).

6 When the rice is tender, toss in the cooked mussels and prawns to warm through. Garnish with reserved mussels, prawns in shells and parsley.