Prawn & Fennel Risotto

SERVES 4 PREPARATION 15 MINUTES COOKING 45 MINUTES

16 large (750g) green prawns 4 cups water 1½ cups fish stock 2 tablespoons olive oil 2 baby fennel bulbs, thinly

sliced, fronds reserved 1 long red chilli, finely chopped 2 garlic cloves, finely chopped 2 cups arborio rice ½ cup white wine finely grated zest and juice of 1 lemon cup parsley, chopped cup parmesan, grated

1. Peel and devein prawns, leaving tails on. Reserve heads and shells. 2. In a medium saucepan, combine water, stock and reserved prawn heads and shells. Bring to the boil on high. Reduce heat to low and simmer for 15 minutes, covered. Strain, discard shells, then return stock to saucepan and keep hot. 3. Heat oil in a large saucepan on high. Sauté fennel for

3-4 minutes until lightly golden and tender. Add chilli and garlic. Cook, stirring, for about 1 minute or until fragrant. Mix in rice, then cook for 1 minute. 4. Stir in wine and simmer for 2 minutes until liquid is absorbed. Add 1 cup stock and stir over low heat until liquid is almost absorbed. Keep adding stock, 1 cup at a time, until liquid is absorbed. It will take around 20-25 minutes in total. Add prawns with the last cup of stock. 5. Take risotto off heat. Stir in lemon, parsley and parmesan. Season to taste. Top with fennel fronds.