½ Onion, finely chopped
1 clove of garlic, peeled and finely chopped
75g risotto rice
40ml white wine
375ml warm yeast free vegetable stock
A few spring onions, finely sliced
75g cooked peeled prawns
1 ½ tablespoons low fat crème fraiche
A squeeze of lemon
½ bunch of basil, chopped
Pinch of salt and freshly ground black pepper
1. Start by heating up the coconut oil and fry the onion and garlic until they are translucent. Add the risotto rice and fry for around 2 minutes, then add the wine and stir. Using a ladle, add the stock and stir well between each ladle.
2. Stir the risotto regularly for around 10 - 15 minutes, add the spring onion to the pan and cook for around 5 minutes, then add the prawns and crème fraiche.