Method

1. Heat half the butter in a large sauté pan over medium heat. Add the prawns and cook for 2–3 minutes until they turn pink and release their juices. If using frozen prawns, cook until most of the liquid has evaporated. Add half the garlic and all the lemon juice, season with salt and pepper, and cook for another minute. Remove prawns and set aside.
2. In the same pan, melt the remaining butter. Add the diced onion and cook for 4–5 minutes until soft. Add the remaining garlic and pour in the white wine. Let it bubble away for 1–2 minutes, stirring occasionally.
3. Stir in the Arborio rice and toast for 1 minute until it looks glossy and slightly translucent.
4. Gradually add the stock, starting with about two-thirds. Stir regularly over medium heat, allowing the rice to absorb the liquid. After about 10 minutes, add the remaining stock and continue stirring for another 8–10 minutes, or until the rice is tender but still has a slight bite.
5. Stir through the parmesan and return the prawns to the pan for 1–2 minutes to warm through. The risotto should be creamy, not dry — loosen with a splash of extra stock if needed.
6. Dish up immediately with extra parmesan and a good crack of black pepper on top.

Original recipe – Skinny Spatula