Garlic Prawn Risotto

Ingredients

• Salt and pepper - To taste
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• White wine - 1/2 cup
• Chicken or vegetable broth - 4 cups
• Garlic - 4 cloves, minced
• Prawns - 1 pound, peeled and deveined
• Arborio rice - 1 cup

Instructions

1. In a large saucepan, heat the olive oil and butter over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the Arborio rice and stir to coat it with the garlic and oil mixture.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the chicken or vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. Continue this process until the rice is cooked al dente, about 20 minutes.
7. While the risotto is cooking, heat a separate pan over medium-high heat and add a drizzle of olive oil.
8. Add the prawns and cook until they turn pink and opaque, about 2-3 minutes per side.
9. Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Serve the risotto in bowls or plates, topped with the cooked prawns.
12. Garnish with fresh chopped parsley.
13. Enjoy!