Put a large frying pan over a medium heat and add the olive oil and knob of butter.
2 tbsp olive oil, 2 knobs unsalted butter
When the oil is hot and the butter melted, add the courgette and onion and stir to coat. Add a pinch of salt to the pan and stir frequently until the vegetables have softened but not squidgy. About 5 – 7 minutes.
1 large courgette, 1 large onion, Salt
Add the garlic and cook for a further 2 minutes until the garlic aroma is released.
4 cloves garlic
Add the Arborio rice and stir into the courgette, onion and garlic mixture making sure everything gets coated in the oil etc. If there is not enough oil in the pan and its looking a bit dry, add a little more.
160 g Arborio rice
Slowly add the vegetable stock to the rice stirring constantly in between until the stock has been absorbed and then add a little more. Continue until all of the stock has been absorbed. It should take about 20 minutes to complete this part of the recipe. The rice should be al dente as in have a little bite left in it and not soft. Taste an adjust seasoning if required.
725 ml vegetable stock
When the rice is heading towards being perfect, add the prawns and cook them in the risotto for about the last 4 minutes or until they turn pink.
220 g prawns
When the rice and the prawns are both cooked perfectly, add both the lemon juice and zest and then about 60% of the parmesan and stir to combine.
1 large lemon, 40 g parmesan
Finally add another knob of butter and stir so it melts into the risotto creating a lovely smooth sauce.
Serve immediately into prewarmed bowls and sprinkle the remaining parmesan and a sprinkle of ground black pepper over each dish.