Serves two people



1 small onion, finely chopped
2 garlic clove, finely chopped
2 tablespoons extra virgin olive oil*
150g uncooked king prawns
200g carnaroli rice*
approx 1.3 litres vegetable stock
80g wild chicory*






1. Bring the stock to the boil in a large saucepan

2. Roughly chop the king prawns
.
3. Heat the olive oil in another saucepan, add the chopped onion and garlic and cook over a gentle heat for a couple of minutes, or until the onion is soft.

4. Add the king prawns to the pan and cook over a medium heat for 3-4 minutes. Season with salt & pepper.

5. Add the rice to the pan and stir everything well, until all the grains of rice are coated in fat.

6. Start adding the stock to the rice a ladleful or two at a time, stirring the rice until it has absorbed the liquid before adding any more. The risotto should take about 17-20 minutes to cook completely. Add more seasoning if necessary.

7. Five minutes before the end of cooking time, add the wild chicory to the risotto. The risotto is ready when the rice is soft, but still al dente. Add another tablespoon of extra virgin olive oil before serving if preferred.

8. Serve immediately



* These products are available from www.deliziosodeli.co.uk