Step 1

Finely dice your onion. Finely chop your cloves of garlic and parsley.

Step 2

Heat a splash of olive oil in a large sauté pan over a medium-high heat. Add your prawns and fry for 3 mins until pink and curled. Remove from the pan and set aside.

Step 3

Add some more olive oil to the same pan. Tip in your onion and cook gently for 20 mins until totally soft, but not taking on colour. Add your ‘nduja and garlic and cook for another 2 mins until the ‘nduja has darkened slightly.

Step 4

Pour your chicken stock and passata into a saucepan, and gently warm on the hob.

Step 5

Pour your arborio rice into the pan and toast the grains for 2 mins until slightly translucent.

Step 6

Turn your heat down. Pour in your wine and let it reduce.

Step 7

Pour your hot tomatoey chicken stock into the pan a ladle at a time, stirring until the rice has fully absorbed the liquid before adding more. This should take about 25 mins, but add more hot water if necessary.

Step 8

Check that your rice grains are tender. Add your single cream and salt and pepper to taste. Take your risotto off the heat and pop a lid on it. Let it rest for 5 mins.

Step 9

Meanwhile, heat a glug of oil in a frying pan over a medium heat. Add your capers and fry for a few mins until crispy. Drain on kitchen paper.

Step 10

Add your prawns, chopped parsley and the zest of a lemon, and a squeeze of lemon juice to the risotto, then add any more hot water you need to give it your desired consistency – I like mine fairly silky and loose.

Step 11

Spoon your risotto into bowls and top with a drizzle of olive oil, a little more chopped parsley and crispy capers. Serve and enjoy.