1 medium onion finely chopped
1 large clove garlic finely chopped
1 ½ cups rice
¾ cup white wine
1.2ltr chicken stock
1 cup green peas
80gr grated Parmesan cheese
3Tbls chopped parsley
In a saucepan melt the butter then add the garlic and onion and cook until they are translucent, add the rice and lightly toast in the saucepan, stirring constantly.
Pour in the white wine and continue to cook until the wine is completely absorbed.
Make up the chicken stock and add the first ladle of chicken stock. Allow to simmer, while stirring occasionally until the stock is almost completely absorbed, repeat until the last of the stock has been added.
Then add the prawns and peas and stir in followed by the Parmesan cheese and chopped parsley.
If the risotto is a little too thick then add a little more chicken stock to make it ooze onto the plate, then serve.