Fennel, lemon, pea & prawn risotto

Bring stock and 1 cup (250ml) water to the boil in a medium saucepan. Reduce heat to low and simmer, covered.

Meanwhile, melt 60g of the butter in a large saucepan over medium heat. Cook onion and fennel, stirring, for 5 minutes or until tender. Add wine, simmering for 3 minutes or until reduced by half. Add rice, stirring to coat in mixture.

Add 1 cup of the hot stock to pan. Cook, stirring gently, over medium heat until liquid is absorbed. Continue adding stock in 1-cup batches, stirring, until stock is absorbed after each addition. Total cooking time should be 25 minutes or until rice is tender. Stir in peas and lemon rind. Season to taste.

Melt remaining butter in a large frying pan over medium-high heat. Cook prawns with garlic for 2 minutes or until prawns change colour.

Serve risotto topped with prawns and reserved fennel fronds. If you like, garnish the risotto with baby sorrel leaves and accompany with lemon wedges.

Not suitable to freeze.