INGREDIENTS
500g Tilda Arborio Risotto Rice
40g salted butter
2 tbsp olive oil
1 garlic clove, crushed
1 medium onion, finely chopped
2 litres hot vegetable stock
120g fresh green pesto
300g cooked peeled prawns
100g rocket leaves
Salt and freshly ground black pepper
Freshly grated parmesan, to serve

METHOD
1. In a heavy based pan, melt the butter over a medium heat add the oil and garlic and cook for 8-10 minutes until softened.
2. Stir in the rice ensuring the grains are coated in the butter.
3. Add the hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. Continue until all the liquid has been absorbed and the rice is al dente, about 20-25 minutes.
4. Stir through the pesto, prawns, and rocket. Season to taste and serve sprinkled with parmesan cheese.

Serves 6-8