Food for thought: Prawn, spinach and basil risotto

It's the first time I've ever cooked risotto, because I always thought risotto was one of those things you had to get right or it was awful. And it worked, thank goodness. It was delicious, so I'm sharing it with you all.

Time: 15 mins prep, 25 mins cooking
Ingredients
400g raw, shelled prawns
3 Tbsp finely chopped spring onions
125g finely shredded baby spinach leaves
30g finely chopped fresh basil leaves
330g arborio rice
500ml chicken stock
30g grated parmesan cheese (optional)
60g butter
2 Tbsp olive oil

Method
Put aside 6-8 prawns and roughly chop the rest of them. Put chicken stock and 175ml of water to saucepan and bring to boil. Reduce heat and add the whole prawns for 2-3 minutes, or until bright pink, then remove and put aside.

Put 2 tbsp of the butter and oil into frying pan, on med-high heat. Add spring onions and sautee until soft. Add rice and sautee until opaque. Reduce to medium heat and add 180ml of stock to rice and stir until most of stock absorbed. Add chopped prawns and stir. Continue adding stock in 180ml batches, adding more every time it has absorbed, until only small amount of stock left, and rice is al dente. Stir continually. This will take around 20 minutes. Add final tbsp of stock along with spinach, basil, remaining butter, salt to taste, and parmesan. Stir then serve immediately, garnishing with prawns that were set aside.

Delicious!!