Preparation
Step: 1/8

For the pesto, peel and quarter the garlic. Wash the herbs and shake dry. Add the olive oil, herbs, garlic, pine nuts and lemon to a blender and blitz to a paste.

Step: 2/8

Grate the parmesan and add to the pesto; blitz briefly. Season with salt and pepper.

Step: 3/8

Peel and finely chop the onion and garlic. Rinse the prawns and pat dry.

Step: 4/8

Heat the olive oil and butter in a saucepan and fry the onion and garlic until softened. Add the risotto rice and cook, stirring, for 1-2 minutes.

Step: 5/8

Deglaze with the wine. Add enough stock to cover the rice grains. Continue stirring occasionally for 15-20 minutes, adding stock as needed.

Step: 6/8

Stir in the butter and season the risotto.

Step: 7/8

Fry the prawns in hot oil with the thyme until cooked through. Season with salt, pepper and lemon juice.

Step: 8/8

Swirl the pesto into the risotto and serve with the prawns on top of the risotto and sprinkle with pine nuts.