Prawn & Chilli Risotto

4 cups chicken stock
1 onion finely chopped
1 long red chilli finely chopped
2 crushed garlic cloves
1.5 cups aborio rice
400g can diced tomatoes
16 peeled tails intact large green prawns
2 tsp portugese seasoning
1 bunch rocket
1tsp finely grated lemon rind.

1. make up your chicken stock

2. heat a large heavy based saucepan over a med heat, spray with oil. Add onion, chilli and garlic, and cook stirring occassionaly for 5 mins. Add rice and cook for a further minute.

3. Add the tomatoes and stir to combine. Start adding a cupful of hot stock at a time, stirring until combined and being sure that each addition of stock is absorbed before you add more. Continue adding stock for about 20 mins or until the rice is al dente and creamy.

4. meanwhile toss the prawns in the seasoning to coat. heat a large non stick frying pan over high heat, spray with oil. add prawns and cook for 2 mins or until cooked. set aside.

5. when rice is ready, set aside, remove from heat, stir in rocket and lemon rind, season with S&P. Cover and stand 3 mins to allow flavours to develop. Serve rice then prawns on top.