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Prawn And Lemon Risotto
Ingredients
- 4 cups (1 litre) chicken or vegetable stock
- 1 onion, diced
- 3 cloves garlic, diced
- 2 tablespoons olive oil
- pinch of red chilli flakes
- finely grated rind (zest) of one lemon
- 2 cups uncooked arborio rice, rinsed
- 1/2 cup (125ml) dry white wine
- Juice from 1 lemon
- 250g of raw peeled prawns
- grated parmesan cheese
- salt and pepper to taste
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