Garlic Prawn Risotto

Ingredients

• 2 cups Arborio Rice
• 1 large onion, diced
• 500g raw prawns, deveined and shelled
• ½ cup dry white wine
• 6 cups salt reduced chicken stock
• 6 large cloves garlic
• 50g Baby Spinach Leaves (a big handful)
• Sprinkle of dried thyme
• S & P to taste
• 1 tbsp. Olive oil
• 2 tbsp. crumbles feta
• 2 tbsp. fresh grated parmesan cheese

Method

1. 1Place stock in a med pot and simmer on the stove until ready.
2. 2Heat oil in a large non-stick frypan, med heat. Add onion and sauté for 5 mins until becomes translucent. Add rice and coat with onion for 1 min. Add wine and stir until wine has been absorbed.
3. 3Now add a ladle of your simmering stock into the pan and stir. This will be absorbed in 1-2 mins and keep repeating the process for approximately 4 more ladles.
4. 4Add sprinkle of thyme and crushed garlic. Stir. Add 2 more ladles, one at a time. When this has been absorbed, taste the rice and if cooked add the prawns into pan. They will start to turn opaque after 5 mins, do not overcook.Add spinach, this will wilt in a couple of minutes.
5. 5Taste the dish, season with S & P. Add parmesan cheese and feta.
6. 6Serve with a side salad..