A rich and creamy risotto, flavoured with a Delicate Dill & Lemon Sauce, and sered with King prawns and peas stirred in.
In a deep frying pan, heat the oil over a medium-low heat and sauté the onion until soft. Add the rice and cook for 1 minute, stirring.
Stir in the water, milk and Delicate Dill & Lemon Sauce. Bring to the boil and simmer for 20 minutes, until the liquid has been absorbed and the rice is tender.
Stir in the peas and prawns. Season to taste and serve with Parmesan shavings.