- 3 tbsp butter
- 5 spring onions, chopped
- 2 cloves garlic, crushed
- 1½ cups Arborio rice (you can use any sticky rice)
- 2 cup luke warm chicken stock
- ¼ cup sour cream (optional)
- Juice of ½ lemon
- 12 prawns, shelled and deveined
- 1/2 cup green peas
- ¾ cup parmesan cheese, grated
- ½ cup chopped parsley
- Salt and pepper
- A few basil leaves
Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat, fish, or vegetable based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy.
Melt butter over slow heat and cook spring onions and garlic for 2 minutes. Now add the green peas and cook for another 1 minute.
Add rice and stir until fully coated with butter.
Now add chicken stock about a cup at a time, stirring until absorbed, adding more until rice is cooked.
Reduce heat and add sour cream and lemon juice.
Stir in prawns, parmesan, parsley and salt and pepper to taste.
Remove from heat and allow to sit for 2 minutes.
Garnish with basil leaves.