Prawn, Herb and Lemon Risotto

What you’ll need...
2 Tbs olive oil
2 spring onions, chopped
1 clove garlic, crushed
1-1/2 cups Arborio rice
grated rind and juice of 1 lemon
250ml dry white wine
1 litre hot chicken stock
1 cup chopped fresh herbs (eg. basil, parsley, chives, mint)
cracked black pepper to taste
600g cooked Australian Prawns peeled, leaving tails intact
Parmesan cheese shavings & chives for garnish

Preparation...
1. Heat olive oil in a heavy based large saucepan. Add onion and garlic and cook for 1-2 minutes or until translucent.
2. Add rice and cook 1-2 minutes.
3. Pour in wine and cook, stirring until all liquid is absorbed.
4. Add half the chicken stock and cook, stirring occasionally until all stock is absorbed, add the other half of the stock and cook, stirring occasionally for 15-20 minutes or until just cooked.
5. Stir through herbs, pepper, lemon juice and prawns, turn off heat and let stand covered for 3 minutes or until prawns are warm. Serve immediately scattered with a few parmesan cheese shavings and chives.