Spinach, prawn and lemon risotto

Ingredients

70 g	Butter
1 ½ Ltr	Chicken stock
1	Onion, finely chopped
1 cup	White wine
1 ½ cups	Arborio rice
1	Lemon, for one tbsp of rind
500 g	Cooked prawns, peeled, tails intact (Main)
100 g	Baby spinach
1	Parmesan cheese, finely grated
1 to taste	Salt & freshly ground pepper
2 to serve	Lemons

Directions

1. Place the stock in a saucepan over medium heat and bring to a simmer.
2. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes or until softened. Add the rice and wine and cook, stirring, for 2-3 minutes or until the wine is absorbed. Gradually add the hot stock, 1 cup at a time, stirring continuously for 25-30 minutes or until the stock is absorbed and the rice is al dente. Stir through the lemon rind, prawns, baby spinach, salt and pepper and cook for 1-2 minutes or until warmed through.
3. Serve with parmesan and lemon wedges.

TipsArborio rice is a medium-grain rice with a soft, chalky texture. When it cooks, starch is released, resulting in a creamy texture.*To cook arborio rice using the absorption method, combine 1 cup rice to 1 1/2 cups water in a saucepan over high heat. Bring to the boil, reduce heat to low, cover and cook for 15 minutes. Remove from heat and stand, covered, for 5 minutes. One cup of dry rice should make approximately 3 cups of cooked rice.*You can also use other types of medium-grain rice, such as carnaroli and vialone nano. These will give similar results to arborio when cooked.*Heating stock before adding it to the rice ensures a constant cooking temperature in the saucepan.