Seafood Risotto

1 cup aborio rice, 300 grams cooked prawns, 2 cups chicken stock, 1/2 cup lite coconut milk, lemon juice, lime juice, 1/2 cup white wine, small tin water chestnut (sliced), small tin pineapple pieces, 1 tin champignons, 1 tin corn cuts, sugar snap peas, pine nuts, salt & pepper

Place 2 cups chicken stock and 1 cup of aborio rice in large saucepan and boil until soft.  Add prawns, water chestnut, pineapple pieces, champignons and corn cuts.  Then add coconut milk, some lemon juice, squeeze lime juice from two limes, white wine (when wine is cooked the alcohol content evaporates), salt and pepper.  Stir and leave to simmer stirring occasionally so the mixture does not stick to the pan.  Once most of the liquid has evaporated, add sugar snap peas and pine nuts.  Summer for a little longer until liquid has disappeared and you have a nice wet consistency.

Any seafood can be added to seafood risotto including fish pieces.  Any white wine is suitable depending on the flavour you are looking for eg dry, sweet.

Serve and enjoy.