In a large pan, heat the garlic-infused oil and add the arborio rice and white wine.
Bring to a gentle boil and simmer.
Gradually add the vegetable stock, one ladle at a time, while stirring the risotto rice. As each ladle is absorbed by the rice, add another. This can take about 20 minutes until the rice is cooked.
Once the rice begins to expand, add the cherry tomatoes and chilli flakes.
Once the rice is almost ready to serve, add the raw king prawns and stir until they turn pink (approximately 6 - 8 minutes).
Add the finely chopped parsley and parmesan and stir well. Serve topped with leftover parsley.