Preheat oven to 180°C
Heat the oil in a oven-proof pot and saute the onions and thyme and if you are using it, also the peppers and paprika.
Saute until the onion is soft and creamy and then add the rice.
Stir and make sure that every rice kernel is covered with oil. Add the wine and allow to cook away completely. Add the stock, cover the pot and place in the oven for about 30-35 minutes.
After 30 minutes, remove pot from the oven and test to see if all liquid has evaporated. If the risotto is too dry, add a little stock.
If using the prawns, add them all to your oven-proof pot, put the lid back on and place back in the oven for 5 minutes to cook the prawns.
Remove the risotto from the oven and add the cream and grated Parmesan and serve immediately.
As you may have noticed, you can choose to make a plain creamy risotto or add the peppers and the paprika for a spicy twist.
with permission of My Easy Cooking.
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