- Fry the finely chopped onion in a pan with a splash of oil for 3-4 minutes. Add the rice for 1-2 minutes, coating the rice in the oil.
- Add the garlic and the stock at a little at a time on a gentle heat. This takes 14-18 minutes to cook.
- When the rice is nearly cooked, add a spoonful of pesto and mix in. Add the cheese and tomatoes and mix again.
- Check the seasoning and fold in the defrosted prawns. Warm through.
- Place on a plate, sprinkle with Parmesan and serve.