Lemon Risotto with Tiger Prawn

Swanson Clear Chicken Broth 1L (1 box)
Italian Rice 400g (2 rice measuring cups)
Parmesan Cheese (Shredded) 40g
Tiger Prawn 2 pcs (deveined)
Onion 1/4 pc (chopped)
Garlic 2 cloves (minced)
Lemon (Peel) 1 pc
Lemon (Juice) 1/4 pc
Whipping Cream 100mL
Italian Herbs Mix 1 tbsp
All Purpose Flour As appropriate
Salt As appropriate
Black Pepper As appropriate
Season tiger prawns with salt and black pepper, then dredged in flour. Heat a pan with some oil, pan fry both sides of tiger prawns until golden. Dish out and set aside.
In a pot, bring Swanson Clear Chicken Broth to boil, then reduce heat to low to a simmer.
Heat a pan with some oil, stir fry garlic and onion until fragrant, then add Italian rice and stir well. Slowly pour in Swanson Clear Chicken Broth (to just cover the rice) and cook until broth is fully absorbed. Repeat this process until rice is softened enough.
Add together with whipping cream, Italian herbs mix, lemon peel and lemon juice when adding the last time of chicken broth. Simmer over low heat and let sauce to reduce. Add parmesan cheese to mix well when sauce is reduced by half.
Plate risotto and lay tiger prawns on top, sprinkle with extra parmesan cheese and serve.