Method


Heat 1 tbsp of olive oil in a saucepan with the garlic. Add the diced courgette and prawns and toss until crispy on the outside. Season lightly with salt and pepper and finish with a dash of brandy (if using.) Let the brandy evaporate and take the pan off the heat.

Heat the remaining olive oil and 30g of the butter in a large, heavy based frying pan, add the onion and cook until transparent. Pour in the rice and let it toast while stirring. Add the wine and allow it to evaporate. Cook over a medium heat adding hot stock gradually, allowing the rice to absorb before adding more.

When the rice is almost cooked, add the courgette and prawn mixture and continue to cook until all of the stock has been absorbed. Once the rice has become tender but still firm, remove it from the heat and melt in the rest of the butter and the parmesan cheese stirring vigorously to obtain a creamy texture.

Serve warm sprinkled with chopped parsley.

Ingredients (Serves 1)


120g Carnaroli or Arborio rice

60g Butter

2 tbsp Olive Oil

¼ Onion chopped

1 Clove of garlic, finely chopped

½ Courgette, diced

6 Tiger prawns

30g Parmesan

1/2L Vegetable stock

100ml White Wine

100g Parsley, finely chopped

A dash of Brandy (optional)