Name: Jess’ 15-minute creamy prawn risoni
Ingredients: 40g butter; ½ brown onion (diced); 2 cloves garlic (minced); 1 tbsp plain flour; 2 cups milk; 1½ cups dried risoni; 300g raw prawns (shells removed); 2 cups liquid stock; 1 cup corn kernels ((fresh or frozen)); 120g baby spinach leaves; 1-2 tbsp dill or parsley (chopped); ½ lemon ((juice only)); ½ cup parmesan (grated); Salt and pepper to taste

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