Prawn, rosemary and corn risotto – Food & Home Magazine

Ingredients

• 600g uncooked prawns
• 1 onion, peeled and finely chopped, skins reserved
• 2 garlic cloves, peeled and finely chopped, skins reserved
• 2 celery stalks, trimmed and chopped, trimmings reserved
• 8 rosemary, leaves removed and chopped, stalks reserved
• 1⁄2 cup olive oil
• 3l water
• 1 cup dry white wine
• 11⁄2 cups arborio rice
• 2 corn cobs, grilled and trimmed
• 50g butter
• 1⁄2 cup chopped parsley