Quick prawn risotto

Serves: 4
Time to make: 15 mins

Total cost: $ 18.32 / $ 4.58 per serve

(at time of publication)

Ingredients

1 teaspoon olive oil
1 onion , diced
2 x 250g pouches SunRice 90 seconds white rice
¾ cup, salt-reduced, chicken stock
1 lemon, finely grated rind and ¼ cup juice
2 tablespoons grated parmesan
600g cooked prawns, peeled, de-veined (about 6 per person)
½ cup torn basil leaves (optional)
pepper, to season
extra parmesan, shaved, to serve
4 cups rocketarugulaX, to serve

Instructions

1 Heat oil in a deep non-stick frying pan over a barbecue wok burner on a medium heat. Add onion. Cook for 3 minutes, or until soft. Add rice and stir until well combined. Add stock, 3/4 cup of water, lemon rind and juice. Stir until well combined and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes, or until rice is hot and liquid has reduced by two-thirds.

2 Add parmesan and prawns. Stir until well combined. Cook for 1 minute, or until prawns are heated through. Stir basil through (if using). Season risotto with pepper. Serve topped with extra parmesan and rocket on the side.