Lemony Courgette & King Prawn Risotto

Boil a kettle

Peel and finely dice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4 min or until softened but not coloured

Meanwhile, dissolve your vegetable stock mix in 700ml [1L] [1.4L] boiled water

Peel and finely chop (or grate) your garlic

Add your arborio rice and half the chopped garlic (you'll use the rest later!) to the pan and cook for 1 min, stirring 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 25-30 min or until all the stock is absorbed and the rice is cooked

While the risotto is cooking, grate your cheddar cheese

Chop your parsley finely, including the stalks

Top, tail and chop your courgette[s] into bite-sized pieces

Zest half 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!) and set aside for garnish

Once the rice is cooked, squeeze in the juice of half your lemon[s]

Cut the remaining lemon into wedges

Add a knob of butter and the grated cheese to the pan and stir to combine – this is your lemony risotto

Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat

Once melted, drain your king prawns then add to the pan with the remaining garlic, chopped courgette and a pinch of salt and cook for 4-5 min or until the prawns are cooked through – these are your garlic king prawns & courgette

Once cooked, remove from the heat and stir through most of the chopped parsley (save some for garnish!)