Prawn Risotto

Ingredients

10-15 Prawns shelled and deveined

3 tablespoons arborio rice

4 tablespoons garlic chopped

1 cup arborio rice

2 tablespoons olive oil

1 medium onion chopped

3 cups vegetable stock

Salt to taste

1 teaspoon crushed black peppercorns

1 tablespoon Lemon juice

2 tablespoons Fresh parsley chopped

Instructions

Heat the olive oil in a deep non-stick pan. Add two tablespoons chopped garlic and onion and sauté till the onion is light brown. Add the rice and mix well. Cook for a minute and add the stock, a little at a time and cook till the rice is soft.

To make butter garlic prawns, heat one tablespoon of butter in another non-stick pan. Add the remaining chopped garlic and sauté till it turns light golden.

Add the crushed peppercorns and prawns and sauté for a minute.Add four tablespoons of water, mix well and cook for a minute.Add the remaining butter, mix and cook for a minute. Add the lemon juice, mix well and cook for a minute.

Add the prawns to the rice and mix well. Garnish with the parsley and serve hot.