Prawn Risotto

My friend Errolene asked me to post a recipe for seafood Risotto, so here goes.


Ingredients:

2 Tbsp extra virgin olive oil
3 knobs of butter
1 1/2 cups Arborio rice
1 garlic clove, finely chopped
half an onion, finely chopped
small glass of white wine
2 cups stock, gently simmering in a pot ( I use - 1 cup chicken stock and 1 cup of the liquid from the cooked prawns)
10 cooked tiger prawns
50g frozen peas
2 green onions, finely chopped  (scallions for my US friend)
4 Tbsp freshly grated Parmesan cheese
salt and black pepper

Method:

Heat the olive oil and 1 knob of butter in a large pan. Gently fry the garlic and onion over a medium heat, until the onion is softened and translucent.
Add the rice and coat with the olive oil, garlic and onion mix. Cook for 2 minutes.
Pour in the white wine and cook until the liquid is absorbed. Once absorbed, add a ladle of the simmering stock and cook until absorbed. Continue until all of the stock is absorbed. Stir in the remaining butter, the Parmesan cheese, prawns, green onions and peas and seasoning. Cook gently for another 3 minutes to warm the prawns and cook the peas.
Serves 2.