Instructions: Place the sugarsnap peas and courgettes in a pan of boiling salted water then bring to the boil.

Cook for 1 to 2 minutes on the boiling plate then drain and plunge into ice cold water.

Heat the olive oil in a medium nonstick saucepan then add the onion and saffron strands if using.

Cook on the simmering plate for 2 to 3 minutes or until soft.

Add the rice garlic and mushrooms and cook stirring for 1 to 2 minutes: season.

Add the grated lemon rind and about onethird of the stock.

Bring to the boil cover and transfer to the simmering oven for 5 minutes until most of the liquid has been absorbed. Add another onethird of the stock then repeat the process.

Add the remaining stock.

Cook as before or until the rice is tender and most of the stock has been absorbed.

Add the prawns drained vegetables 1 to 2 tbsp lemon juce and the chives then heat in the simmering oven for 3 to 4 minutes.

Garnish with spring onion curls and grated lemon rind to serve.

To make spring onion curls thinly slice the onions lengthways soak in ice cold water for 30 minutes then drain. Adding the stock gradually to the rice gives the risotto its creamy texture. This satisfying dish is very low on calories but is bound to till you up.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.