Step 1

Heat 1 tablespoon oil in a large heavy-based saucepan over a moderate heat. Saute the onion for 3-4 mins or until soft. Add the arborio rice and stir over heat for a minute.

Step 2

In a second saucepan bring the stock to the boil, add the stock one ladle at a time to the rice, stirring until the stock is absorbed by the rice.

Step 3

Continue this process until all of the stock has been added to the risotto and the rice is just cooked - it should take about 20 mins. Add the lemon rind and juice, and season to taste.

Step 4

Heat the remaining oil in a wok over a moderately high heat. Stir-fry the garlic and chilli for a minute or until the garlic is just coloured. Toss the prawns over the heat for a few seconds to warm through, remove from the heat and stir through the parsley and the rocket.

Step 5

Serve the warm risotto immediately topped with the chilli prawns and rocket.