Truffle Basil Pesto Risotto

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Instructions:

1. 1.Fry garlic, onion, prawns and crushed red pepper in olive oil; take the prawns out once they're cooked.
2. 2.Add 250 ml milk and about half a spoon of chicken stock to season.
3. 3.Add rice and cheese and stir; when it thickens, add plenty of truffle basil pesto and mix — done!