Prawn and Snowpea Rissotto

• 700 g large raw shrimp, peeled deveined tails left intact
• 1 cup snow peas, trimmed and sliced in half on the diagonal
• 1 12 cups arborio rice
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 12 cup white wine
• 1 liter chicken stock, simmering
• 2 tablespoons light margarine spread
• 14 cup parmesan cheese
• 14 cup parsley, roughly chopped
• freshly ground blac pepper (I use a lot!)

1. Heat a medium sized heavy based pan.
2. Add the canola spread, onion and garlic, cooking for 3 to 5 mins or until lightly coloured.
3. Stir in the rice, then pour in the white wine and cook until liquid is reduced by half.
4. Add the stock, 1 cup at a time, stirring continuously to avoid sticking.
5. Add the prawns and snow peas with the last cup of stock, then cook 2 to 3 mins or until prawns are pink and just cooked.
6. Stir in the parmesan and parsley, season to taste and serve.

shrimp, snow peas, arborio rice, onion, garlic, white wine, chicken stock, light margarine, parmesan cheese, parsley, freshly ground blac pepper

Taken from www.food.com/recipe/prawn-and-snowpea-rissotto-418304 (may not work)