Beautifully balanced between creaminess and 'al dente' bite, even the simplest risotto is luxurious. But we've really gone to town with this one! It's bursting with plump king prawns and tender asparagus spears. Fragrant, nutty dukkah provides the finishing touch. Don't neglect what the Italians call 'tostatura': cooking the rice in oil before adding stock. It takes only a minute but makes all the difference. Enjoy!