Ingredients
Method
1.Shell and devein prawns; chop prawns coarsely.
2.Place stock in medium saucepan, bring to the boil. Reduce heat, cover pan, keep stock hot over low heat.
3.Meanwhile, heat butter and oil in large saucepan. Peel and finely chop onion, add to pan with crushed garlic; cook, stirring, until onion is soft. Add rice; stir to coat in onion mixture. Add wine; cook, stirring, until liquid is almost evaporated.
4.Add 1 cup of the stock; cook, stirring gently, over medium heat until liquid is absorbed. Continue adding stock, in 1-cup batches, stirring until stock is absorbed after each addition. Total cooking time should be about 25 minutes or until rice is tender. Stir in prawns with the last addition of stock. When rice is almost tender add peas, parmesan and herbs, stirring gently until cheese is melted.
Arborio rice works well in this recipe, but if you can find carnaroli rice, it’s even better. Gourmet food stores should stock it.
Note