2L chicken stock
250g unsalted butter
8 cloves of garlic, peeled and finely chopped
4 shallots, peeled and finely chopped
1¾ cups arborio rice
½ cup white wine
500g raw prawns, tails removed
2 cups baby spinach
1 cup grated parmigiano reggiano
¼ cup chives, chopped
½ cup parsley, chopped
Zest and juice of 1 lemon
Salt and pepper to taste
1. Heat chicken stock in a pot until simmering. Turn down low.
2. In a large frying pan, add half of the butter over medium heat. When the butter has melted, add the garlic and shallots, cooking for a few minutes until the shallots have softened.
3. Add the arborio rice and cook, stirring for two minutes to coat the rice. Add the white wine and cook for 1 minute.
4. Start adding the chicken stock to the pan one ladle at a time, continually stirring. When absorbed, add another ladle of stock. This process will take approximately 25 minutes. In the last five minutes, or last couple of ladles of chicken stock, add the prawns to the pan.
5. When all the stock has been used, turn off the heat and stir in the baby spinach, grated parmesan, chives, parsley and zest and juice of the lemon.
6. Season to taste and serve.
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