LEMON CHILLI PRAWN RISOTTO

Serves 6-8

3 cloves of garlic, chopped 2 red chillies, seeded and

finely chopped 350g prawns, peeled

60g butter 30ml olive oil 1 red onion, finely chopped 500ml Arborio rice 250ml white wine 1 litre of boiling

chicken stock juice and rind of 3 lemons 125ml chopped

fresh parsley 125ml grated Parmesan

salt and pepper In a bowl, combine the garlic, chillies and prawns and refrigerate for 30 minutes.

Heat half the butter in a frying pan and stir-fry the prawns over high heat until slightly golden, about 2 minutes. Remove and set aside.

Meanwhile, heat the remaining butter and the oil in a pot and sauté the onion until soft, about 3-4 minutes.

Add the Arborio rice and stir for a minute until the rice is completely coated.

Add the wine and simmer for 5 minutes until all the wine has evaporated.

Add the hot stock one ladle at a time to the rice, stirring until the stock is absorbed by the rice. Continue this process until all the stock has been added to the risotto and the rice is just cooked. It should take about 20 minutes.

Add the lemon juice and rind, chopped parsley and grated Parmesan. Season with salt and pepper.

Stir through the prawns and cook for 2 minutes. Serve immediately.