Lemon Prawn Risotto

Peel and devein the prawns if needed. Finely chop the shallot and garlic. Zest and juice the lemon and roughly chop the parsley. Keep the stock hot in a separate saucepan. Season the prawns with salt, black pepper, some lemon zest and a drizzle of olive oil.

Toss the prawns with the lemon zest, olive oil, salt and black pepper. Set aside briefly while you start the risotto.

Heat 1 tablespoon olive oil and half the butter in a large saucepan or deep frying pan over medium heat. Add the shallot and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

Add the arborio rice and stir for 1–2 minutes until coated. Pour in the white wine and stir until mostly absorbed. Add the hot stock one ladleful at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue for 18–20 minutes until creamy and al dente.

Heat the remaining olive oil in a separate frying pan over medium-high heat. Cook the prawns for 1–2 minutes per side until pink, opaque and cooked through, then squeeze over half the lemon juice. Stir the remaining butter, Parmesan, remaining lemon juice and chopped parsley through the risotto. Season to taste.

Spoon the risotto into bowls and top with the cooked prawns. Garnish with extra parsley, lemon zest and Parmesan if desired. Serve immediately with lemon wedges on the side.