Prawn and Leek Risotto

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Chicken or vegetable broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Leeks - 2, thinly sliced
• Prawns - 300g

Instructions

1. In a large pan, heat the olive oil and butter over medium heat.
2. Add the sliced leeks and minced garlic. Sauté until the leeks are soft and translucent.
3. Add the Arborio rice to the pan and stir to coat the rice with the oil and butter mixture.
4. Pour in the white wine and cook until it is absorbed by the rice.
5. Gradually add the chicken or vegetable broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
6. Continue this process until the rice is cooked al dente and has a creamy consistency. This should take about 20 minutes.
7. While the risotto is cooking, heat a separate pan and cook the prawns until they are pink and cooked through. Season with salt and pepper.
8. Once the risotto is cooked, stir in the grated Parmesan cheese and cooked prawns.
9. Season with salt and pepper to taste.
10. Serve the prawn and leek risotto hot, garnished with fresh parsley.