Prawn, saffron and chive risotto

Prawn, saffron and chive risotto - Serves 4

Ingredients
A large pinch of saffron threads
1pint/568ml fish stock
Fry Light
4 baby leeks, finely sliced
2 garlic cloves, crushed
9oz / 225g risotto rice
1lb 5oz / 596g raw tiger prawns, peeled and deveined
salt and pepper
A handful of fresh chives, chopped

Method
1. Place the saffron and stock in a saucepan and bring to the boil.  Reduce the heat and continue to simmer gently.

2. Heat a wide non-stick saucepan sprayed with Fry Light.  Add the leeks, garlic, and rice and stir-fry for 203 minutes.  Pour in a ladleful of stock, bring to the boil and cook, stirring continuously until the liquid has been absorbed.  Repeat until about 2/3rds of the stock has been used up.

3. Stir in the prawns and continue cooking, adding the remaining stock and stirring continuously (this should take about 20-25 minutes).

4. When the rice is cooked but still retains a slight bite, remove from the heat and season. Cover and leave to stand for 2-3 minutes before sprinkling over the chives and serving.