Heat oil and butter in a deep pan; add onions and sauté for a minute.
Add the prawns and sauté for another minute.
Season with salt and pepper; add wine, tomato puree and water. (water: rice – 2:1; remember to include wine quantity to the total water quantity)
Bring to boil and add the washed rice along with parsley. Reduce heat and cook till the rice has absorbed all the water.
Garnish with parsley sprigs and lemon wedges
Serve hot with yoghurt dips/raitas (I made a green olive raita to keep with the Greek flavors)