JamieOliver.com

Ingredients
SERVES 2
200g Arborio rice
1 garlic clove, finely chopped
half an onion, finely chopped
small glass of white wine
1 pint chicken stock
150g cooked king prawns
50g frozen peas
30g freshly grated parmesan cheese
2-3 knobs of butter
salt and black pepper

Method
1. Heat the chicken stock in a pan to a very gentle simmer.
2.Heat the olive oil in a large pan with a knob of butter. Gently fry the garlic and onion over a medium heat, until the onion is softened and translucent.
3. Add the rice and coat with the olive oil, garlic and onion mix. Cook for 2 minutes.
4. Pour in the white wine and cook until the liquid is absorbed. Once absorbed, add a ladle of the simmering stock and cook until absorbed. Continue until all of the stock is absorbed and the rice is al dente. Stir in the remaining butter, the parmesan cheese, prawns and peas and seasoning. Cook gently for a minute or so to warm the prawns and cook the peas.
5. Serve.