Spinach Risotto With Prawns

• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and chopped finely
• 5 tbsp butter
• 250 g risotto rice
• 1 litre vegetable stock
• 200 ml dry white wine
• 500 g baby spinach
• 2 stems sage, cut into strips
• 40 g Parmesan cheese, grated
• 1/2 None lemon, zested and juiced
• 1 tbsp oil
• 20 None raw prawns, peeled, with the heads and intestines removed

1. Heat 1 tbsp butter in a saucepan and sweat onion and garlic over low heat. Add rice, saute briefly and season with pepper. Add wine and enough stock to cover rice and stir well. When liquid has absorbed, add more stock. Repeat until all liquid is absorbed, around 30-35 mins. Add spinach and cook until wilted. Add sage, lemon zest and juice, 2/3 of the cheese and remaining butter in flakes.
2. To finish, heat oil in a pan and saute prawns, turning as necessary, for 3-4 mins. Serve risotto and prawns, sprinkled with remaining cheese.

onion, clove garlic, butter, risotto rice, vegetable stock, white wine, sage, parmesan cheese, lemon, oil, prawns

Taken from recipes-plus.com/api/v2.0/recipes/17413 (may not work)