|Olive oil||2 Tablespoon|
|Onion||150 Gram, finely chopped (Medium Sized)|
|Arborio rice||400 Gram (2 Cup)|
|Vegetable stock||875 Milliliter (3 1/4 Cups)|
|Uncooked prawns||750 Gram (Use Medium Size)|
|Seafood marinara mix||500 Gram|
|Cream||125 Milliliter (1/4 Cup)|
|Coarsely grated parmesan cheese||40 Gram (1/4 Cup)|
Heat oil in large pan; cook onion, stirring, until onion is soft.
Add rice; stir about 2 minutes or until rice is coated with oil.
Add hot stock; simmer, covered, for about 15 minutes, stirring halfway during cooking time or until liquid is absorbed.
Meanwhile, shell and devein prawns; discard heads and tails, cut in half through backs, combine with marinara mixture.
Stir seafood into risotto; simmer, covered, about 7 minutes or until seafood is tender.
Remove from heat; stir in cream and cheese.
Stand, covered, about 2 minutes or until cream is heated through and cheese is melted.