I love this recipe, because it brings a whole new range of flavours to the traditional risotto concept. The parmesan cuts through the spicy ginger perfectly, and the creamy consistency goes perfectly with juicy prawns. I first tried this dish at a restaurant years ago, and have been making it ever since. Back home, I substitute the snap peas with snow peas, and burn off half a cup of white wine before starting on the chicken stock. Delicious!
In a large non-stick pan, fry the onions with the olive oil until soft and translucent. Add in the ginger, garlic and chilli and cook for a further 1-2 minutes, until fragrant.
Add in the rice and stir through to coat with oil and spices. Sear for a minute and then start adding in the chicken stock, one cup at a time as the rice absorbs it. Continue adding cups of chicken stock until the rice has softened, tasting as you go and switching to water if it becomes to salty.
As the rice becomes al dente, stir through the prawns and snap peas and cook for 3-4 minutes until they are bright in colour. Serve topped with parmesan cheese and cracked pepper.