- 2 cups Arborio rice
- 1 brown onion chopped
- 3 cloves Garlic minced
- 2 cups vegetable stock
- 2 cups fish stock
- 1 cup water
- 500 g prawns peeled and deveined
- 4 cups Baby spinach
- 30 g Butter
- Salt and pepper to taste
Heat oil in saucepan over moderate heat. Add onion and garlic, then cook for 2 minutes or until soft.
Add rice and cook for a further 2 minutes, stirring continuously until rice is well coated and glossy.
Add 1 cup of hot stock at a time, stirring until absorbed. Continue to add stock and stir. After adding all the stock, add the cup of water until rice is just tender.
Add salt and pepper to taste. I used fish sauce instead of salt to make it even tastier.
Stir in prawns, spinach and butter. Cook over low heat for 2-3 minutes or until prawns are cooked.
Serve and Enjoy!