Serves 4

Ingredients

• 1 tablespoon oil
• 2 bunches spring onions
• 4 cloves garlic, peeled
• 310g/11oz Arborio rice
• 560ml/20floz chicken stock
• 560ml/20floz fish stock
• 20 large prawns
• Juice of half a lemon
• 1 tablespoon Parmesan cheese
• Freshly milled black pepper
• 1 tablespoon chopped chives

Instructions

1. Heat the oil in a large frying pan.
2. Chop the spring onions and slice the garlic cloves. Add to the frying pan and cook gently, but do not colour.
3. Add the rice and sweat until it changes colour.
4. Meanwhile, boil the stocks together in a separate pan.
5. Add about one fifth of the stock to the frying pan and bring to the boil. Leave to simmer until the liquor disappears. Stir regularly.
6. Repeat step 5, each time adding about one fifth of the stock.
7. Meanwhile, grill the prawns lightly and then chop.
8. When the last quantity of stock has been absorbed into the rice, add the chopped prawns with a squeeze of lemon juice, the parmesan cheese and freshly ground black pepper. Stir well.
9. Serve in a hot dish and sprinkle with chopped chives.

Wine recommendation:
Tokay Pinot Gris 2000

Specific conditions:
Loss of taste and smell

Nutritional information (approximate values per portion)
Energy: 360 kcal; Protein: 16g; Fat: 6g (of which saturates: 1g); Carbohydrate: 60g; Fibre: 0.6g.

Cancerbackup thanks Brian Turner for contributing this recipe.