Ingredients:
2 tablespoons olive oil
2 spring onions, chopped
1 clove garlic, crushed
1-1/2 cups Arborio rice
grated rind and juice of 1 lemon
250ml (1 cup) dry white wine
1 litre hot chicken stock
1 cup chopped fresh herbs (eg.
basil, parsley, chives, mint)
cracked black pepper to taste
600g cooked Australian Farm Tiger
Prawns peeled, leaving tails intact
Parmesan cheese shavings & chives
for garnish
Method
Heat olive oil in a heavy based
large saucepan. Add onion and
garlic and cook for 1-2 minutes or
until translucent. Add rice
and cook 1-2 minutes. Pour in
wine and cook, stirring until all
liquid is absorbed. Add half
the chicken stock and cook, stirring
occasionally until all stock is
absorbed, add the other half of the
stock and cook, stirring
occasionally for 15-20 minutes or
until just cooked. Stir
through herbs, pepper, lemon juice
and prawns, turn off heat and let
stand covered for 3 minutes or until
prawns are warm Serve
immediately scattered with a few
parmesan cheese shavings and chives
Serves 4
