1.2 ml fresh chicken stock
1tbs butter
1tbs olive oil
500g arborio rice
1 large white onion finely chopped
3 cloves garlic minced
1glass champagne or sparkling white wine
125g petite pois
1pack fresh peeled king prawns
6-8 large unpeeled fresh king prawns
1tbs Philadelphia cream cheese
A handful of grated Parmesan
Zest 1/2 lemon
I handful finely chopped parsley
1tbs finely chopped chives
Salt pepper
Parsley for garnish
Heat a heavy pan, add the butter and oil and fry the chopped onion til translucent. add the garlic to colour for a minute then add the rice stirring to cover with the oil and butter. Add the wine and simmer til completely reduced then ladle in the warm stock a little at a time reducing and simmer til the risotto rice is al dente, add the peas and the shell fish and simmer til prawns are cooked and turn pink then stir in the cream cheese the Parmesan the lemon zest and the fresh chopped herbs until the risotto is silky. add pepper and a pinch salt only if needed. Serve garnished with more parsley and Parmesan