Prawn Risotto

Ingredients

1 tbls olive oil

15g butter

2 garlic cloves , crushed

1 medium onion finely sliced

50g open mushrooms , finely sliced

175g Italian risotto or short grain rice

2 tbls lemon juice

2 tbls chopped flat-leaved parsley

salt & pepper

300ml hot vegetable stock

300ml peeled prawns

lemon slices and flat leaved

parsley to garnish

1- Heat the oil and butter in a large heavy-based pan . Add the garlic and onion and saute until golden . Then add the mushrooms and the rice . stir gently for 1 minute 

2- Next mix in the lemon juice, flat-leaved parsley , salt and pepper . pour on the stock and wine and bring to the boil . Then reduce the heat and cook , uncover , for 12-15 minutes , until the rice is firm but not soft , and just a little liquid remains

3- Add the prawns , check the seasoning and adjust if necessary .cook for 3-5 minutes until the prawns are hot and the rice is tender . garnish with the lemon slices and flat-leaved parsley and serve