Garlic Prawn Risotto

Ingredients

Salt and pepper

to taste

Fresh parsley

2 tablespoons, finely chopped

Olive oil

2 tablespoons

Butter

2 tablespoons

Parmesan cheese

1/2 cup, grated

White wine

1/2 cup

Chicken broth

4 cups

Garlic

4 cloves, minced

Prawns

400g, peeled and deveined

Arborio rice

1 cup

Instructions

1. Heat the olive oil and butter in a large saucepan over medium heat.
2. Add the minced garlic and saute until fragrant, about 1 minute.
3. Add the Arborio rice, stirring well to ensure each grain is coated with the garlic-infused oil.
4. Pour in the white wine, stirring continuously until the rice has absorbed the liquid.
5. Gradually add the chicken broth, half a cup at a time. Continue stirring, allowing the rice to absorb each addition of broth before adding more. This process should take about 20 minutes.
6. While the risotto is cooking, heat a separate pan over medium-high heat with a drizzle of olive oil. Add the prawns, cooking until they turn pink and opaque, about 2-3 minutes per side.
7. Once the risotto is al dente, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto topped with the cooked prawns, and garnish with a sprinkle of fresh chopped parsley.