Easy prawn rissoto

INGREDIENTS 

Knob of butter (25g)

300g fresh peeled prawns

Olive oil for frying

1 onion, finely chopped

3 cloves of garlic, minced

3 tbsp of white wine

1 can diced tomatoes

2 cups of vegetable stock 

2 cups of cooked white rice

1 cup frozen peas

Salt and pepper to taste

For the extra sauce

1 tbsp butter

2 garlic cloves crushed

4 tbsp white wine

1/2 cup vegetable stock

1 tsp fresh lemon juice

Garnish

1 tbsp chopped fresh parsley 

METHOD 

In a deep pan or wok, fry the onions in the oil until translucent. Add the garlic and fry for 2 more minutes.

Now add in the wine, the tomatoes and stock and mix thoroughly, breaking up the tomatoes with the back of a wooden spoon.  Add the rice and stir as the rice absorbs the liquid. Add the peas and add more boiling water as needed to get the rissoto to your desired consistency.  Season to taste.

In a separate frying pan, fry the prawns in the butter until browned on each side. Remove from the pan and set aside.

In the same frying pan, fry the garlic for 1 min until aratic. Deglaze the pan with the wine, then add the stock and the lemon juice. 

When ready to serve add the prawns to the rissoto and allow to warn through. Garnish with the parsley. 

Transfer the extra sauce to a jug.

Serve and allow each diner to add as much or as little of the extra sauce to their rissoto as they'd like.