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Prawn, Artichoke And Lemon Baked Risotto

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1 ½ cup arborio (or risotto) rice

4 ½ cups chicken stock

16 medium green (raw) prawns (shrimp), peeled with tails intact

1 cup finely grated parmesan

40 g butter

sea salt and cracked black pepper

2 teaspoons finely grated lemon rind

4 store-bought marinated artichoke hearts, quartered

finely grated parmesan, extra, to serve

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