Instructions: Remove the leaves from the herb stems and chop finely.

Place to one side.

Tie the herb stems in a tight bundle and put them in a pan with the crumbled stock cube and 1 1/2 litres of water. Bring to the boil and leave covered on a very gentle heat to simmer.

Sweat the chopped shallots in 40g of the butter until soft and season well. Add the rice and stir to coat the grains with butter.

Add a ladlefiul of vegetable stock stir and let the grains absorb the liquid. Keep repeating this process allowing the grains to absorb the liquid every time before adding more.

Cook for about 20 minutes or until just cooked the rice should still have a light bite in the centre and be quite wet.

You may not need to use all of the stock.

Stir in the lemon zest creme fraiche and all but a handful of the chopped herbs taste and adjust the seasoning.

While the risotto is cooking preheat a heavy pan until hot rub the prawns with salt pepper olive oil and butter. Grill flesh side down for 30 seconds then turn over and grill for a further minute.

To dish up fold the remaining herb leaves into the risotto and serve in warmed shallow bowls topping each with two halves of prawn and a few whole leaves.

Theres no parmesan in this risotto. It doesnt need it. Taste it first and add parmesan if you decide that you really cant live without it.

Serves 4

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