Prawn Artichoke And Lemon Baked Risotto
Ingredients
- 1 ½ cup arborio (or risotto) rice
- 4 ½ cups chicken stock
- 16 medium green (raw) prawns (shrimp), peeled with tails intact
- 1 cup finely grated parmesan
- 40 g butter
- sea salt and cracked black pepper
- 2 teaspoons finely grated lemon rind
- 4 store-bought marinated artichoke hearts, quartered
- finely grated parmesan, extra, to serve
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