200g risotto rice
1 small onion, finely chopped
1 celery stick, destringed and finely chopped
1 clove garlic, sliced
50ml white wine
1 litre chicken stock
2 handfuls cooked prawns
1 cup of frozen peas
Freshly grated parmesan
Few knobs of butter
Flatleaf parsley, finely chopped
Few leaves of fresh mint, chopped
Juice of half a lemon
Heat the stock in a pan and keep on a low heat.
Gently fry the onion and celery in olive oil in a frying pan taking care not to colour. Add a good pinch of salt and stir well until vegetables have softened. Add garlic and fry for a couple of minutes.
Add rice and mix well with the vegetables so that the grains are well coated in oil and glistening. Add the wine and reduce until almost evaporated.
Then start adding the stock, a ladle at a time, making sure that each ladleful is absorbed before adding the next, stirring well.
Before all stock is added, add peas and prawns. The rice is cooked when it is soft but still with a bite. At the end, add the herbs, butter and some of the parmesan and stir well. Check seasoning and leave to sit in the pan for a few minutes before serving.
Serve in bowls – sprinkle with rest of parmesan and squeeze over a little lemon juice to taste.