Ingredients :
- 12 uncooked large king prawns
- 900ml fish stock
- 1 tbsp olive oil
- 1 small fennel bulb, finely chopped
- 275g Carnaroli or Arborio rice
- 75g shelled fresh or frozen peas
- finely grated rind of 1 lemon
- 1 tbsp extra virgin olive oil
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- Peel and de-vein prawns. Put shells in a pan with the stock, bring to the boil, reduce heat and simmer for 20 minutes.
- Strain stock into a jug and add enough water to make 900ml; return to pan. Boil and return to a simmer.
- In a seperate pan, heat the oil, add fennel and cook, stirring occasionally, for 10 minutes. Add rice and a ladleful of stock and simmer gently, stirring, until the stock has been completely absorbed. Add another ladleful and continue stirring, add the remaining stock in stages until the rice is creamy and tender, adding the peas with the last ladleful.
- Remove from the heat, add grated lemon rind and extra virgin olive oil and stir. Cover and leave to stand for 1 minute.
- Heat a large frying pan over a high heat and coat with 1 tsp oil. Add the prawns and garlic and stir fry for 2 minutes until the prawns turn pink. Stir into the risotto with the lemon juice.
