Lemon and Prawn risotto.
This is a perfect spring or Summer risotto.
Soften some shallots in the pan with olive oil, before adding the risotto rice until shiny and glossy.
Add some white wine and let it be absorbed into the rice before starting to add vegetable stock gradually.
It should take about 16-20 minutes to become cooked with a little bite.
Then take off the heat and add some lemon zest and lemon juice along with mascarpone or Creme Fraiche.
Whilst you're stirring that in heat some oil in a pan and cook your prawns with added lemon juice.
Serve the risotto and place the prawns on top with some left over juice from the pan - delicious!