Prawn risotto with herbs and parmesan

Ingredients

• 160 g Arborio rice
• 300 g raw prawns
• 1 tbsp olive oil (about 10 g) + 1 tbsp butter (about 15 g)
• 2 shallots or spring onions
• 1 garlic clove
• 500–600 ml light stock (vegetable or fish)
• fresh curly parsley
• 30 g parmesan

Method

1. Gently soften the chopped onion and garlic in the oil and butter.
2. Add the Arborio rice and toast briefly so the grains are coated.
3. Add the warm stock gradually, stirring, so the rice releases its starch and turns creamy.
4. Shortly before the rice is done, add the raw prawns and cook only until pink — they stay juicy and flavour the rice.
5. Finally stir in the chopped curly parsley, plate and top with parmesan shavings.