It may look more like a paella, but it has all the features of a comforting bowl of risotto - stodgy (in a good way), filling, and somewhat creamy. The saffron adds a really lovely flavour and brightens up the classic dish, complimenting the lovely big prawns, along with lots of lemon and dill. Some might call it a fresh hug in a bowl even, crazy, I know.

Serves: 2

Cooking time: 30 minutes

Ingredients:

• 1 Small White Onion
• 2 Garlic Cloves
• 100ml White Wine
• 550ml Chicken Stock
• Pinch of Saffron
• 175g Risotto Rice (Saffron if possible)
• 1 Lemon
• 1 tsp Chopped Dill
• 10 Raw King Prawns (Shell on)
• Handful of Peas
• Knob of butter
• Salt & Pepper

Instructions:

1. Start off by dicing the onions finely and crush the garlic.
2. Heat a deep saucepan with a knob of butter and put in the onions to soften.
3. Meanwhile, make up some chicken stock in another saucepan and let it simmer on a low heat, so it's all ready for when needed.
4. When the onions have slightly softened and on the verge of going golden, add in the crushed garlic and sauté for a couple of minutes.
5. Next, add in the risotto rice and stir through with the onions and garlic. Leave to cook with no liquid in for a couple of minutes, allowing the rice to soak up the flavour of the buttery, oniony, garlicky goodness (that's the technical term for it, I assure you).
6. Follow this with the wine, again leaving it to cook for a minute or 2 before adding a ladle of stock and a squeeze of lemon.
7. Stir infrequently, adding stock a ladle at a time only when the rice looks like it could do with some more.
8. Add a pinch of the saffron and stir through with some salt and pepper, cooking for about 10-15 minutes until the rice is al dente and about 5 minutes off ready, continuously checking if more stock is required.
9. Add in the prawns whole along with a handful of peas, another squeeze of lemon, and the dill. Cook until the prawns are pink and the peas are just done.
10. If you want to be extra indulgent (no one's judging here), stir through another knob of butter so it melts and coats the rice with a lovely glossy layer.

Serving Note: Best served with an ice-cold glass of Sauvignon Blanc while listening to Maisie Peters.