Prawn, Leek & Lemon Risotto

Adapted slightly from recipe by Donna Hay

from Fast, Fresh, Simple

Serves 2

1 tablespoon olive oil

couple of generous knobs of butter

1/2 a leek thinly sliced

2x cloves garlic, crushed

1x lemon, zest and juice

1 cup arborio rice

2-1/2 cups vegetable stock

200g raw prawns, peeled and cleaned

large handful of flat leaf parsley leaves, roughly chopped

flaky sea salt & freshly ground black pepper

Preheat oven to 200 degrees C (400 degrees F).

Put olive oil and one generous knob of butter in an ovenproof dish, which has a tight fitting lid.  Set dish over medium heat, and once the butter has melted add the leek, garlic and lemon zest to the pan.  Cook for several minutes until the leek has softened, but not browned.  Add the rice to the pan and stir constantly for a couple of minutes until all the rice is completely coated with the oil and the grains look slightly translucent around the edges.  Add half the lemon juice to the pan, and stir constantly until all the liquid has been absorbed.  Now add all the stock to the pan, remove from the heat and cover tightly.

Place pan in the preheated oven and cook for 25 minutes.  Remove from the oven, and set the pan over medium heat again.  If all the liquid has already been absorbed, add a ladleful of hot water to the pan along with the prawns.  Stir constantly until the prawns are cooked through - about 4 or 5 minutes.

Remove from the heat, stir in the other generous knob of butter, the remaining lemon juice, parsley, salt and pepper.  Cover and allow to stand for five minutes for all the flavours to infuse, and then serve immediately.