Garlic & Chilli Prawn Risotto

Ingredients

250g Just Caught garlic prawns

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 small red chilli sliced (or chilli flakes)

1½ litre salt reduced vegetable/chicken stock

50g butter

1⅓ cups (250g) arborio rice

½ cup white wine (or cider/extra stock)

1 cup (150g) frozen peas

To serve:
lemon juice

Method

1. Heat a glug of olive oil in a large saucepan and fry 2 or 3 prawns with the sliced chilli/chilli flakes for 2 minutes. Pour in the stock and bring to the boil, then turn down to a simmer.
2. In a separate pot, melt 25g butter over a medium heat. Stir in the onions and sweat gently for 3 mins until soft but not coloured, add garlic and cook for another 2 minutes, stirring occasionally. Add the rice and stir until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until totally evaporated while deglazing any onion flavouring stuck to the bottom of the pot. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins. Just before the the rice is al dente add the prawns and peas, then continue to add stock and cook until rice is cooked through. Stir through the remaining 25g of butter and season with pepper as needed. Let the risotto rest for a few mins, then serve. This recipe goes well with lemon juice of cheese on top.

Financial Breakdown

Product	Full Basket Cost	Units Used	Cost of Product Used
Just Caught garlic prawns (500g)**	$13.5	250g	$6.75
Onion	$0.30	All	$0.30
Garlic (12 cloves)	$1.20	2	$0.20
Chilli ($28 per kg)	$0.11	4g	$0.11
Vegetable stock (Massel, 10 cubes per pack)**	$3.40	3	$1.02
Butter (250g)	$3.45	50g	$0.69
Arborio Rice (1kg)	$2.70	250g	$0.68
White Wine (750ml)*	$3	125ml	$0.50
Peas (1 kg)	$3.30	150g	$0.50
Total	$30.96		$10.75