Fennel, lemon, pea and prawn risotto
1 litre chicken stock
150g brown onion, finely chopped
130g fennel bulb, finely chopped, fronds reserved
125ml non alcoholic white wine
300g Arborio rice
4 tbsp frozen peas
1 tbsp finely grated lemon rind
500g medium-size prawns, shelled and deveined with tails intact
1 clove garlic, crushed
Bring stock and the water to the boil in a medium saucepan.
Reduce heat to low; simmer, covered.
Meanwhile, heat 60g of the butter in a large saucepan over medium heat; cook onion and fennel, stirring, for 5 mins or until tender.
Add non alcoholic wine; simmer, for 3 mins or until reduced by half.
Add rice; stir to coat in mixture.
Add 1 cup of the hot stock; cook, stirring gently, over medium heat until liquid is absorbed.
Continue adding stock in 1-cup batches, stirring, until stock is absorbed after each addition. (Total cooking time should be about 25 mins or until rice is tender.) Stir in peas and rind; season to taste.
Meanwhile, heat remaining butter in a large frying pan over medium-high heat; cook prawns with garlic, for 2 mins or until prawns change colour.
Serve risotto topped with prawns and reserved fennel fronds.
Accompany with lemon wedges and garnish with baby sorrel leaves, if you like.