Low Fat Prawn Risotto - cooking recipe

Ingredients

5 cups chicken stock (or vegetable)
1 leek, sliced finely (or 1 chopped onion)
2 garlic cloves, crushed
2 -3 kaffir lime leaves, thinly sliced (or lime zest and a little juice)
1 1/2 cups arborio rice
250 -300 g cooked prawns (shrimp)
3/4 cup frozen peas
black pepper
sea salt
parsley, to garnish
parmesan cheese, this is optional (or to serve on the side)

Preparation

Saute leek in a large pan using 1/2 cup of the stock until just soft; add garlic, kaffir leaves (vein removed and cut very finely with scissors) and rice and cook a minute or two, stirring well.
Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
Add 1 cup of the simmering stock to the pan of rice and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently until absorbed and until all the stock has been added.
Add frozen peas and the sauteed prawns and stir into risotto, cook for 1-2 minutes until peas are cooked and prawns are heated through.
Garnish with parsley and serve parmesan on the side for those who don't mind the extra calories.