BAKED PRAWN RISOTTO

SERVES 4 READY IN 40 MINUTES a medium heat. Add the onion and cook for 8 minutes, stirring frequently, until softened. Tip in the garlic and cook for 1 minute. Pour the rice into the dish and cook for a further 1-2 minutes, stirring, until the rice becomes translucent.

Add the broccoli, runner beans, peas and lemon zest. Stir in 800ml stock and bring to a simmer. Cover and cook in the oven for 15 minutes. Stir through the prawns and spinach. Pour over the remaining stock and return to the oven for 5 minutes, or until the prawns are cooked through. Leave to rest for 2 minutes, then drizzle over the lemon juice. Season with freshly ground black pepper and serve with the lemon wedges for squeezing over.