Creamy Prawn (Shrimp) & Lemon Risotto

• 3 Tablespoons Butter, Divided
• 8 ounces, weight Prawns (shrimp)
• 1- 1/2 teaspoon Minced Garlic, Divided
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Small Onion, Finely Chopped
• 1 leaf Bayleaf (large)
• 1 cup Arborio Rice
• 1/2 cups White Wine (you Can Substitute Stock If Desired)
• 3 cups HOT Chicken Or Vegetable Stock (or A Mix Of Both)
• 3/4 cups Frozen Baby Peas
• 1 teaspoon Lemon Zest
• 1/2 cups Lemon Juice Plus Lemon Wedges For Serving
• Salt And Pepper, to taste
• 13 cups Pouring Cream Plus Extra For Drizzling When Serving
• 1 Tablespoon Chopped Flat Leaf Parsley (optional)

1. Heat a large, heavy-based saucepan over a low heat.
2. Melt 1 tablespoon butter.
3. Add prawns and 1/2 teaspoon garlic.
4. Cook until prawns are pink, but make sure you dont overcook them.
5. Remove prawns from pan, set aside and chop into bite-sized pieces when cool enough to handle.
6. You can leave them whole if they are small or if you just want to!
7. In the same saucepan, heat olive oil and the rest of the butter over low heat.
8. Add remaining 1 teaspoon garlic, the onion and the bay leaf.
9. Cook for 5 minutes until soft and translucent.
10. Add a tablespoon of stock to stop them coloring, if necessary.
11. Stir in the rice.
12. You want it to absorb the buttery oil.
13. When it is opaque and makes a rustling sound as you stir, pour in the wine.
14. Stir until the wine is absorbed, keeping the heat low.
15. Now turn up the heat to moderate.
16. Stir the rice while adding stock as needed to keep a veil of liquid above the level of rice for about 10 minutes.
17. You probably wont have used all your stock by this point.
18. During this process, keep the stock hotin a pan on the stove top is the easiest way.
19. Add the prawns, peas and lemon zest.
20. Keep stirring and add stock (add lessyou dont want to force the rice to absorb too much).
21. Start adding some lemon juice to it now, a little at a time.
22. Taste as you go to make sure it doesnt get overpowering.
23. Also check the texture of the rice; stop cooking when it still has a tiny crunchy uncooked bit in the center.
24. And dont forget to fish out the bay leaf!
25. Take the pan off the heat and season with salt and pepper.
26. Add the cream and a little more stock, and stir through.
27. This will be absorbed as it rests, so its up to you to judge how much stock it will need.
28. Dont worry.
29. Youll know by now how your rice is behaving!
30. Cover the pan and let rest for 10 minutes.
31. Serve sprinkled with chopped parsley, an extra drizzle of cream, some cracked pepper and a lemon wedge.
32. When I took my first bite of this, all I could say was OH MY!
33. This is the ultimate in yummy, cozy comfort food, yet lovely enough to serve guests as either a starter or main.

butter, shrimp, garlic, olive oil, onion, leaf, rice, white wine, hot chicken, lemon zest, lemon juice, salt, pouring cream, parsley

Taken from tastykitchen.com/recipes/main-courses/creamy-prawn-shrimp-lemon-risotto/ (may not work)