This article was written for Annabel & Grace, which is now part of Rest Less.
1/2 lb uncooked fresh, medium sized prawns in shells
1 tablespoon butter
1 cup onion, thinly sliced
1/4 cup Brut champagne, dry white wine
3/4 cup uncooked Arborio rice
1 cup chicken stock, warmed
1/2 cup clam juice (easy to get from tin of clams )
1 cup chopped watercress or spinach
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground black pepper
Chopped fresh parsley if desired
Peel shrimps and make a shallow cut lengthwise down back of each one; wash out vein.
In heavy frying pan, melt butter over medium-high heat. Add the onion and cook, stirring frequently, until tender.
Reduce heat to medium and add the prawns; cook uncovered about 8 minutes, turning once, until prawns are pink. Remove prawns from the pan and keep warm.
Add champagne to the onion in the pan and cook until liquid has evaporated. Stir in rice and cook uncovered, over a medium heat for about 5 minutes, stirring frequently until the edges of the rice kernels are translucent. In a glass measuring cup mix the chicken stock and clam juice and pour 1/2 cup of mixture over the rice. Cook uncovered, stirring occasionally, until the liquid is absorbed. Repeat with remaining stock mixture until rice is tender and creamy. About 5 minutes before the risotto is done stir in prawn, spinach, cheese and pepper. sprinkle with parsley before serving.