Ingredients

• 2 cups SunRice Arborio rice
• 2 tblsps olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 375ml can Carnation Light & Creamy Evaporated Milk
• 1 litre (4 cups) chicken stock
• 1 red capsicum, finely chopped
• 500g cooked, peeled prawns
• 100g baby spinach leaves
• Salt and pepper, to taste
• Shaved parmesan, to garnish

Instructions

Heat oil in a large saucepan. Add onion and garlic. Cook, stirring occasionally, until soft. Add rice, milk and stock. Bring to boil. Simmer, covered, stirring occasionally for about 15 minutes, or until tender.

Add capsicum and prawns and simmer for a further 5 minutes. Stir in spinach. Season with salt and pepper.

Serve risotto garnished with shaved parmesan