Tomato, Saffron and Prawn Risotto

Dissolve your vegetable stock in 800ml of just boiled water and set aside.

Heat a large pan with olive oil over a medium heat, then add the diced onions to the pan and fry for 8-10 minutes until they start to soften.

Add the garlic, paprika, saffron, lemon zest, cherry tomatoes and a splash of water to the pan. Stir and pop a lid on and let it simmer for 10-12 minutes or until the tomatoes have started to blister and burst.

Squish the tomatoes with the back of a fork to press the juice out. Add the tomato puree and stir to combine.

Add the rice and the wine (optional), then, once the wine is absorbed, start gradually ladling in the vegetable stock, stirring the whole time. Only add more stock once each laddle has been absorbed. Cook until the rice is al dente (approximately 20-25 minutes).

When the rice is al dente, add in the prawns and peas to cook through. Add a generous handful of parmesan

Squeeze in the juice of a lemon, a sprinkle of fresh parsley and stir everything together to combine. Season with sea salt and black pepper if needed. Then serve with a good handful of peppery rocket.