RISOTTO WITH PRAWNS , PEAS AND BASIL .

Combine 1 tbs of rice bran oil and 1 medium onion finely chopped in a saucepan . Cook over a medium heat until the onion is soft . Add 1 dsp of minced garlic and continue to stir for 1 minute . Add 1 cup of arborio rice and stir to coat , about 2 minutes Add 1/3 rd of a cup of dry white wine and stir until it has been absorbed . Now add 6 cups of warmed chicken stock , 1 ladleful at a time , making sure each addition is absorbed before adding the next . Stir constantly . When the rice is nearly al dente season with cracked pepper , 500gm of green prawns ( shelled and deveined ), 250 gm of peas and 2 tbs of chopped basil . Stir until the prawns have just changed colour . Cover the pot and remove from heat . Stand for 3 minutes before serving with lemon wedges .