Parmesan risotto with garlic prawns

Serves 4 Ready in 40 mins

750ml gluten-free chicken stock

60g unsalted butter

1 onion, diced

4 garlic cloves, 2 crushed, 2 finely chopped

240g carnaroli rice

Sea salt flakes and black pepper

125ml dry white wine

150g Parmesan cheese, grated

4tbsp double cream

Zest of 2 lemons, plus juice of ½ lemon

Olive oil, for frying

2 bird’s eye chillies, deseeded and finely sliced

12 large raw peeled prawns, deveined

Lemon wedges, to serve

1

Pour the stock into a saucepan, bring to a simmer and keep warm.

2

Place half the butter in a separate saucepan over a medium heat. When melted, add the onion and cook for 4 mins, until slightly softened. Add the crushed garlic and cook for 1 min.

3

Stir in the rice and 1tsp salt and cook for 3 mins, stirring often, until the grains start to become clear.

4

Add the white wine and stir for about 2 mins, until the pan is almost dry. Add a cupful of the warm stock and continue cooking and stirring until most of the liquid is absorbed; this will take about 4 mins.

5

Continue adding the stock a cup at a time, allowing each addition to be almost fully absorbed before adding the next. When all the stock has been used, the risotto should be moist but not loose, with al dente grains. Take the pan off the heat and stir in the Parmesan, cream, lemon zest and half the lemon juice, 1tsp pepper and the remaining butter.

6

Place 2tbsp olive oil in a large pan over a low heat. Add the chopped garlic and most of the chillies. Infuse for 1-2 mins. Add the prawns and cook for 3-4 mins, until pink. Serve the risotto in shallow bowls with the prawns on top. Squeeze over the remaining lemon juice, add the remaining chillies and serve with a lemon wedge.