Method                     
1- Heat the butter in a medium non-stick frying pan over medium heat. When the butter is hot, add the shallots and celery, and cook, stirring continuously for 3-4 minutes until soft.                    
2- Add the rice and seasoning to the frying pan and stir well to coat the rice. Mix the stock and water, add just enough of the stock and water mixture to cover the rice, and continue to cook, stirring frequently, until it is almost completely absorbed. Continue adding the stock and water in this way, a little at a time, until the rice is cooked.                    
3- Stir the prawns and half the parsley into the risotto and heat through.                    
4- Add the crème fraîche and lemon juice, stir and serve immediately with cheese and the remaining parsley sprinkled over. Accompany with a large mixed side salad with an oil-free French dressing.                    
                    
                    
                    
                    
                    
COOK'S TIPS                    
"Instead of the prawns you could use the same quantity of mixed seafood-crabmeat, musses, squid etc. if using fresh uncooed prawns, add them for the last 3 minutes of cooking.                    "                    
 

Ingredients

• 200ml Hot Vegetable or Fish Stock
• 100ml Hot Water
• 5g Butter
• 2 Pieces Shallots, Finely Chopped
• 1 Piece Celery
• 100g Arborio or Risotto Rice
• 3g Ground Blak Peppers
• 150g Frozen Prawns, Defrosted
• 5g Chopped Finely Parsley
• 15ml Half-fat Crème Fraiche
• 5ml Lemon Juice
• 3g Fresh Parmesan Shaving, to Serve