Step 1

Combine 1 tablespoon oil, zest and juice in a bowl with 1 crushed garlic clove. Season, toss prawns in marinade, then refrigerate while you make the risotto. Whiz spring onion, spinach, parsley, tarragon and remaining garlic to a coarse paste in a food processor and set aside.

Step 2

Heat remaining oil in a deep frypan over medium heat. Add the rice and stir for 2 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring, for 15-20 minutes until all the stock is absorbed and the rice is cooked but till firm to the bite. With the second-last ladle of stock, add peas and spinach mix. Once all stock is added, cook for 1 minute, then add butter and cheese. Remove from heat and cover to keep warm.

Step 3

Heat a non-stick pan over medium heat. Add prawns and marinade and cook, stirring, for 3-4 minutes until opaque. Divide risotto and prawns among bowls and serve with extra parmesan.