Tonight’s main : side stripe prawn risotto with roasted red peppers . Risotto made with a stock from the roasted prawn shells and finished with a fennel compound butter and Parmesan . Prawns were poached in the same stock but infused with wild BC sumac
Soaking the weekend sun ☀️⠀
Friday mood and also because we have 20% off entire site! Use code THANKSMOM at checkout. ⠀ Shop on www.royaltyforme.com
