Ingredients

• 200g pack frozen Co-op Irresistible jumbo king prawns
• 30g Co-op unsalted butter
• ½ onion, finely chopped
• 175g Co-op Italian risotto rice
• 250ml Co-op Irresistible prosecco
• 650ml hot chicken stock, made with 1 reduced-salt stock cube
• 1 garlic clove, crushed
• Zest and juice of ½ lemon
• Handful flat leaf parsley, chopped
• 100g Co-op wild rocket
• 30g parmesan, shaved or grated

Method

1. Defrost the prawns according to the pack instructions
2. Melt half the butter in a frying pan, then cook the onion for 10 mins, until softened
3. Add the rice and stir for 1 minute, then add 100ml of the prosecco and stir until most of the liquid is absorbed
4. Add a ladle of hot chicken stock and stir until absorbed
5. Repeat until you have used up all of the stock (about 20 mins)
6. Keep the risotto warm on a very low heat
7. Melt the rest of the butter in another pan and cook the garlic for 1 minute, until golden, then add the remaining prosecco and the lemon juice
8. Cook for 1-2 mins, until reduced by a third, then add the parsley and season to taste
9. Add the prawns and cook for a further 1-2 mins, or until heated through
10. Stir the rocket through the risotto until just wilted, then serve topped with the prawns, lemon zest and parmesan