Ingredients

2	leeks
2	cloves of garlic
1 tbsp	butter
1 1/2 cup	aborio rice
150 mL	white wine (+ more to drink with it)
1/3 cup	parmesan cheese
400 g	shelled prawns
2 tbsp	fresh dill, coriander or parsley
2	lemons
	black peper to serve
1 L	chicken stock
	lemon juice

Equipment

• Frypan
• Heavy based pan

Method

1. cook the prawns in a frypan on high heat until just turned white/pink, set aside on paper towel, drizzle with lemon juice
2. Finely slice leeks and garlic
3. Grate zest off lemons, then juice lemons
4. Finely chop herbs and grate cheese
5. Melt butter in heavy based ban, add leeks and garlic then cook on medium heat until leeks soften and chance colour
6. Stir in rice, then add wine and bring almost to the boil, stiring frequently
7. Add lemon zest and juice and stir in
8. Reduce heat to medium and add stock about 100mm at a time stiring and waiting until rice absorbs liquid before adding more
9. When all stock added, add cheese & prawns stir in and cover and leave to rest for 10 minutes
10. Add pepper and herbs and stir through
11. Serve

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