Ingredients
Method
1.Boil water in kettle. In a saucepan heat half the oil and butter over high heat. Add prawns and cook for 2 minutes until coloured but not cooked through. Remove from pan to bowl.
2.Reduce heat to medium-high and add remaining oil and butter. Add onion, garlic, tomatoes, parsley stalks and thyme, and cook for 5 minutes. Add rice and cook for 1-2 minutes, stirring to coat each grain with pan juices.
3.Add wine to pan and cook about 1 minute to evaporate alcohol. Add stock concentrate and boiling water a cup at a time, waiting to add another until the first is absorbed, stirring regularly (about 17 minutes). After 15 minutes, return prawns to risotto.
4.Remove risotto from heat when only 1/2 cup of water remains to be added and rice is just all dente. Stir through remaining water with cream and parsley leaves. Seal with tight-fitting lid and set aside for a few minutes.
5.Season risotto with sea salt and cracked black pepper to taste, and serve immediately.
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