Steps
- In a small saucepan, heat the chicken stock over high heat until hot, but not boiling. Cover and set aside to keep warm.
- While the stock is heating, heat a large non-stick frying pan with high sides over medium heat. Add the olive oil and heat for 2 minutes. Add the diced pumpkin and cook for about 5 minutes, or until it begins to brown. Add the fennel, onion, and garlic, and cook for another 3 minutes, until softened. Stir in the risotto rice, cooking for about 1 minute until it's evenly coated and heated through. Pour in the wine and stir for 1 minute, or until most of the wine evaporates. Add the lemon zest and mix through.
- Add 1 cup of the warm stock to the rice mixture and stir constantly. Keep the mixture simmering steadily for about 2 minutes, or until absorbed. Continue adding the stock, 1 cup at a time, stirring after each addition until absorbed. Cook for approximately 18 minutes, until the rice is creamy and al dente.
- Stir in the prawns and cook for about 4 minutes, adding more stock as needed, until the prawns are just cooked but still tender. Remove from heat and stir in the parsley and 1/2 cup of parmesan. Add the lemon juice, and season with salt to taste.
- Divide the risotto into four serving bowls. Top with the remaining parmesan and freshly ground black pepper, then serve immediately.
