Prawn and Vegetable Risotto

Prawn and Vegetable Risotto - serves 4

Ingredients
Fry Light
1 large onion, chopped
2 courgettes, coarsely grated
1 1/4pt / 710ml hot chicken stock
11oz / 312g Risotto Rice
9oz / 255g prawns
8oz / 227g frozen peas
8oz / 227g cherry tomatoes, halved
A handful of fresh parsley, shopped
1 lemon cut into wedges, to serve

Method
1.Spray a deep frying pan with Fry Light.  Place over a medium heat and cook the onion for 10 minutes until softened.  Add the courgettes to the pan and cook for 2 minutes.  Keep the chicken stock in a small pan on a low heat.
2. Over a medium heat stir the rice into the courgette and onion.  Gradually pour in the hot stock, adding a ladleful at a time as it becomes absorbed (it should take about 15 minutes to absorb all the liquid)
3. Add the prawns, peas and cherry tomatoes to the pan and cook for a further 5 minutes until the rice is tender and the prawns and peas are cooked through.
4. Scatter over the parsley and serve the risotto with lemon wedges for squeezing over.