Farm Prawn with Fresh Herb and Lemon Risotto
(Serves 4)
	Ingredients 2 tablespoons olive oil 2 spring onions, chopped 1 clove garlic, crushed 1-1/2 cups arborio rice grated rind and juice of 1 lemon 250ml (1 cup) dry white wine 1 litre hot chicken stock 1 cup chopped fresh herbs (eg. basil, parsley, chives, mint) cracked black pepper to taste 600g cooked Australian Farm Tiger Prawns peeled, leaving tails intact Parmesan cheese shavings & chives for garnish	Method Heat olive oil in a heavy based large saucepan.  Add onion and garlic and cook for 1-2 minutes or until translucent.  Add rice and cook 1-2 minutes.  Pour in wine and cook, stirring until all liquid is absorbed.  Add half the chichen stock and cook, stirring occasionally until all stock is absorbed, add the other half of the stock and cook, stirring occasionally for 15-20 minutes or until just cooked.  Stir through herbs, pepper, lemon juice and prawns, turn off heat and let stand covered for 3 minutes or until prawns are warm  Serve immediately scatterred with a few parmesan cheese shavings and chives.