date:Aug 27, 2014
Ingredients
1 bunch silverbeet, leaves trimmed
1.25 litre (5 cups) salt-reduced vegetable stock
1 tbs olive oil
20g butter
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (330g) Sunrice Arborio rice
1/2 cup (125ml) dry white wine
16 medium green prawns, peeled leaving tails intact, deveined
Shaved pecorino, to serve
Pea pesto
2 cups (300g) fresh or frozen peas
1 garlic clove, finely chopped
1/2 cup basil leaves
1/2 cup (40g) finely grated pecorino
1/3 cup (80ml) olive oil