Amalfi-Style Risotto With Jumbo King Prawns

Boil a kettle

Peel and finely chop your brown onion[s]

Top, tail and grate your courgette[s]

Heat a wide-based pan (preferably non-stick) with a generous drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the chopped onion and grated courgette to the pan with a pinch of salt and cook for 6-7 min, stirring frequently, until softened

Meanwhile, dissolve your vegetable stock mix in 750ml [975ml] [1.4L] boiled water

Peel and finely chop (or grate) your garlic

Once the onion and courgette have softened, add the chopped garlic and cook for 2-3 min or until fragrant

Once fragrant, add your arborio rice and cook for 1 min to coat the grains in the oil

Tip: Add a drizzle more oil if your pan is looking a little dry

Add your vegetable stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is almost cooked with a slight bite

Once the rice is almost cooked, increase the heat to medium-high and drain your jumbo prawns, then stir them through the rice and cook for 6-7 min or until cooked through

Tip: Your prawns are cooked when they have turned opaque

Zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!), then cut the zested lemon in half

Grate your Italian hard cheese

Once the jumbo prawns are cooked, add the juice of the halved lemon, most of the grated Italian hard cheese (save some for garnish!) and a knob of butter and stir to combine

Season generously with pepper and add the lemon zest – this is your Amalfi-style risotto with jumbo king prawns

Wash your salad, pat them dry with kitchen paper, then dress them lightly in olive oil