• 20 large green Australian Prawns 2 tablespoons olive oil
• 3 baby fennel, chopped
• 2 cloves garlic, crushed
• 2 cups risotto rice
• 1 litre fish stock
• 50g butter, chopped
• ½ cup finely grated parmesan cheese, plus extra to serve 1 tablespoon finely grated lemon zest
• Sea salt & freshly ground black pepper Baby basil & rocket to serve

Preheat the oven to 200 C. Heat oil in a large oven proof baking dish over medium heat. Add fennel & garlic & cook stirring for 3-4 minutes or until tender. Add the rice, stock & mix to combine. Cover with a tight fitting lid or aluminum foil & bake for 35 minutes. Peel the prawns, removing the head & vein. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al dente & prawns are cooked. Stir through the butter, parmesan & lemon zest, season with salt & pepper. Top with extra parmesan, basil & rocket salad to serve.