Step 1

Combine the pasta sauce, stock and ½ cup (125ml) water in a saucepan. Cover. Bring to the boil. Reduce heat to low and keep at a gentle simmer.

Step 2

Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and rice. Cook, stirring, for 1 min or until the grains appear glassy.

Step 3

Add ½ cup (125ml) of stock mixture to the pan. Cook, stirring, until liquid is completely absorbed. Repeat with the remaining stock mixture, gently stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy. (This should take about 20 mins.) Stir in the prawns, asparagus and peas and cook for 5 mins or until the prawns curl and change colour.

Step 4

Sprinkle risotto with sliced fennel, reserved fronds and basil leaves. Serve with extra oil and lemon wedges.