Finely dice the onions and garlic, then fry the onions a little translucent over medium heat, add the rice and continue frying. Then fry the garlic briefly over a low heat.
Deglaze everything with the white wine. Simmer over low heat for about 25 to 30 minutes, gradually pouring in the stock in small sips. The risotto needs to be stirred every few minutes. Otherwise it burns very quickly.
Just before the risotto is done, add the cleaned and roughly diced king oyster mushrooms, the chard cut into thin strips and the raw prawns. If the prawns are already pre-cooked, i.e. no longer gray but pink, add a little later. Let cook for 5 - 10 minutes, the mushrooms and chard shouldn`t get too soft.
Finally, add the best freshly grated Parmesan.
If you want, you can add a small piece of butter, but this is not included in the calories listed.
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