Lean and Clean Prawn Risotto

Heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 4-5 mins. Stir in the rice and cook for a minute.

After a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: The more you stir, the creamier it will be! 

In between stirring, zest then juice the lemon. Roughly chop the basil (stalks and all). Pop the lemon zest, basil and pine nuts in a bowl and use the end of a rolling pin to roughly mash them together, gently crushing the pine nuts. TIP: Use a pestle and mortar if you have one! You should have a rough, thick paste.

Trim the courgette, then use a vegetable peeler to peel long ribbons along the length. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Pop the courgette ribbons and mint in a bowl along with half the lemon juice and a pinch of salt and pepper. Toss together.