Place a large pot on the cooktop. Drizzle olive oil to heat gently, then add your garlic and onion. Cook on a low heat until you can smell the goodness and the ingredients are slightly browning. Remove and set to the side

Bring to boil a large pot full of water, enough to cover the veggies. Add all the green ingredients. Boil until soft. Remove the vegetables and place in a blender. Slowly add a cup of the cooking water to the vegetables to create a green soup like mixture. Then add your chicken stock for flavour. Taste as you go to avoid the mixture becoming too salty.

Bring back to the heat, the onion garlic mixture in the other pot. Add the aborio rice and stir for a few minutes, along with the glass of wine. Let this absorb, then start with the green stock ladel by ladel and stir. Continue to do this on a low heat until the rice is cooked and super green. Season with salt and pepper. Once cooked, turn off the heat and add the butter, parmesean and squeeze of lemon. Set aside

Heat a frypan with a knob of butter to a high heat to pan fry the peeled prawns. Once they turn orange, they are cooked. Serve the risotto in to bowls with the prawn proudly displayed in the middle. Always serve extra parmesan and a wedge of lemon.