“Risotto” by James Allen (22)

Method:

Fry of the butter, onions, garlic, bacon, leeks and fresh spinach until cooked through on a medium heat and once cooked stir in the rice and cook until semi-transparent. On a low heat, gradually add ladles of stock plus the Petit Pois, which will be absorbed by the rice causing it to form a creamy mass. Add prawns later in the cooking process, depending on cooking time required.
Boil the eggs at the last minute and serve on the side or as desired.

Chuck together and enjoy!