Ingredients
3 tbsp. butter
1 large onion, diced
4 cloves garlic, crushed
200 g arborio rice
salt
1 L low-sodium chicken stock
360 mL dry white wine
Juice of 2 lemons
2 tbsp. freshly chopped parsley, plus more for garnish
1 tsp. crushed chilli flakes
450 g medium prawns, peeled and deveined
100 g freshly grated Parmesan
Instructions
In a large deep-sided pan or pot over medium heat, melt 1 tablespoon butter. Add onion and cook until soft, 5 to 6 minutes, then add 1 clove garlic and cook until fragrant, 1 to 2 minutes more. Add rice and stir until combined, then season with salt.
In batches, begin adding stock, 120ml at a time, making sure stock is fully absorbed before adding the next batch. Once broth is done, add 240ml wine and simmer, stirring occasionally until fully absorbed.
Meanwhile, cook prawns: In a large pan over medium heat, melt remaining butter. Add remaining garlic, lemon juice, parsley, and chilli flakes and stir, 2 minutes, then add shrimp and season with salt. Cook prawns until pink, 3 to 4 minutes, then add remaining wine. Bring to a simmer, then add prawns mixture and Parmesan to risotto and stir until combined and creamy.
Serve with parsley.