Egg and Prawn Risotto

1 stick (8 Tbsp)4 oz (100 g) butter
1 onion, chopped
4 bacon rashers, rinded and chopped
1 green pepper, cored, seeded and chopped
8 oz (225 g) long grain rice
1 pint (600 ml) chicken stock
2/3 cup (150 ml) 1/4 pt dry white wine
175 g (6 oz) shelled prawns
salt pepper
4 hard-boiled eggs, chopped
2 oz (50 g) Parmesan cheese, grated

Melt the butter in a saucepan and fry the onion, bacon and green pepper until the onion is golden brown.

Stir in the rice and cook for 2 minutes, then stir in the stock and wine.

Bring to the boil, then cover and simmer until the rice is tender and the liquid has been absorbed.

Stir the prawns into the rice mixture with salt and pepper and heat through gently.

Fold in the eggs followed by the cheese.

If the risotto is too dry, add a little more butter it must be moist.

serves 4