PRAWN & PEA RISOTTO

SERVES 6 PREP 10 MINS COOK 40 MINS PER SERVE 1578kj COST $$$$$

20g butter 1 onion, finely chopped 2 cups arborio rice 4 cups chicken stock 750g green prawns, peeled, deveined, tails intact 2 garlic cloves, crushed 1 cup frozen peas, blanched (see tip) ½ cup finely grated parmesan

cup chopped fresh dill lemon wedges, to serve 1 Preheat oven to hot, 200°C. 2 In a deep flameproof casserole, heat butter on medium. Cook onion 4-5 mins until tender. Stir in rice and cook 1 min until well coated. Add stock and bring to boil. Cover and bake 25-30 mins until tender.

3 Meanwhile, heat a non-stick frying pan on medium. Add prawns and garlic and cook 3-4 mins until changed colour and cooked through.

4 Stir peas, parmesan, dill and prawns through risotto. Serve with lemon wedges.