Heat the stock over medium heat in a small saucepan, but do not boil - turn it down to a low simmer.
Cook onion and garlic together with salt and pepper in oil in a large saucepan until they are translucent.
Add the chilli flakes and the lemon zest and cook about 30 seconds until fragrant.
Add rice and cook together for about one minute, stirring constantly.
When rice is combined with other ingredients, add wine and cook until absorbed.
Add the stock a cup at a time , stir in, and do not add more until the previous has been absorbed. This will make the sauce creamy.
After about 15 minutes, the rice should be almost cooked. Add the prawns and cook until no longer translucent, adding stock as before, as necessary. (Add more water to the stock if you need more liquid.)
Serve with grated parmesan cheese and cracked black pepper.
I agree, this was a very easy dish to prepare. I don't like coriander and my partner is not fond of ginger.. The Parmesan gave the dish a bit of a lift. However next time I might add a touch of chilli. - 29 May 2014
This is very easy to make & quite tasty. I used green prawns & added a squeeze of lemon juice plus coriander. I will try it with some ginger next time & skip the Parmesan as don't want to overpower the prawns. - 05 Oct 2013