Lemon & Garlic Prawns

Heat 1/2 the butter and a drizzle of olive oil in a large frying-pan over a medium-high heat. Add the eschalot and leek and cook for 3-4 minutes, or until soft. Add the Arborio rice and 1/2 the garlic and cook for 1 minute, or until fragrant. Pour the vegetable stock mixture into the frying pan and bring to the boil. Transfer the risotto into the preheated baking dish, cover with foil and bake for 15-20 minutes or until the liquid has absorbed and the rice is 'al dente'. Stir halfway through cooking.

Meanwhile, chop the bottom 2 cm off the asparagus spears and discard, then slice the spears into thirds. TIP: The asparagus will naturally break at the right place. Zest the lemon to get a pinch, then slice into wedges. Tear the basil leaves.

When the risotto has 10 minutes left of cook time, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the asparagus and cook, tossing, for 4-5 minutes or until tender. Season with salt and pepper and set aside on a plate.Return the frying pan to a medium-high heat and add the prawns, chilli flakes (if using) and remaining garlic. Cook, tossing, for 2-3 minutes or until just cooked through. Remove from the heat and add the lemon zest, a squeeze of lemon juice and a pinch of salt and pepper.

Once cooked, remove the risotto from the oven and stir though the flaked Parmesan cheese and remaining butter. TIP: Stirring in Parmesan and butter, known as mantecatura in Italy, helps give risotto its creamy texture. Stir through the asparagus and and basil leaves and season generously with salt and pepper. Place the snow pea tendrils into a medium bowl, and just before serving, drizzle with olive oil and squeeze over a little lemon juice.