Spinach Risotto With Prawns - cooking recipe

Ingredients

1 None onion, peeled and finely diced
1 clove garlic, peeled and chopped finely
5 tbsp butter
250 g risotto rice
1 litre vegetable stock
200 ml dry white wine
500 g baby spinach
2 stems sage, cut into strips
40 g Parmesan cheese, grated
1/2 None lemon, zested and juiced
1 tbsp oil
20 None raw prawns, peeled, with the heads and intestines removed

Preparation

Heat 1 tbsp butter in a saucepan and sweat onion and garlic over low heat. Add rice, saute briefly and season with pepper. Add wine and enough stock to cover rice and stir well. When liquid has absorbed, add more stock. Repeat until all liquid is absorbed, around 30-35 mins. Add spinach and cook until wilted. Add sage, lemon zest and juice, 2/3 of the cheese and remaining butter in flakes.
To finish, heat oil in a pan and saute prawns, turning as necessary, for 3-4 mins. Serve risotto and prawns, sprinkled with remaining cheese.