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PARMESAN PEA RISOTTO WITH PRAWNS FOR TWO RE Cook Time Serves 25 min ET 2 An ltalian-style dinner for two that sees toothsome risotto topped with delicious prawns. Ingredients 3 cups chicken, fish or vegetable stock 1tbsp + 2 tsp olive oil (divided) 1/2 cup finely diced onion 1 medium garlic clove, minced 3/4 cup risotto rice (see Note) 1/4 cup white wine Salt and ground white pepper, to taste 1/3 to 1/2 cup freshly grated Parmesan cheese (not the dried, powdered type) 1/2 cup frozen green peas 1 tbsp chopped parsley 12 large prawns, peeled with the tip of the tail left intact Ltbsp butter Pinch each of cayenne pepper, paprika and dried oregano 1 tbsp lemon juice Lemon slices and parsley sprigs, for garnish Note: Risotto rice, also called ltalian-style rice and by a specific variety of it, such as arborio, is sold in our bagged rice aisle. Method 1 Place stock in a small pot and set over low heat. Heat 1 tbsp olive oil in a second, medium- sized (8 inch or so wide) pot set over medium, medium-high heat. Add onion and cook 3 minutes. Add rice and garlic and cook, stirring, 3 minutes more, or until rice has a slightly nutty, toasted aroma. 2. Pour wine into the pot and cook until it's almost fully absorbed by the rice. Add 1/2 cup of the stock, bring it to a slow simmer, lowering the heat as needed to maintain that slow simmer (very small bubbles should just break on the surface). Simmer and occasionally stir until that stock is almost fully absorbed by the rice. Add remaining stock, 1/2 cup at a time, cooking and Stirring until the liquid is almost absorbed by the rice before making the next addition. (You may not need quite all the stock to cook the rice. Total cooking time will be about 30 minutes). 3. Taste the rice, and when tender, stir in Parmesan cheese, peas and chopped parsley: season with salt and pepper. Cover and keep risotto warm on low heat while you cook the prawns. To do that, set a large skillet over medium-high heat and add the butter, 2 tsp olive oil, cayenne, paprika and oregano. When butter is melted, add prawns and cook about 90 seconds per side, or until just cooked through. Now drizzle prawns with lemon juice. 4. Divide risotto between two warm, shallow serving bowis. Divide and arrange prawns on top of the risotto and drizzle them with the pan juices. Garnish with lemon slices and parsley sprigs, and serve.