Method:

1. In a separate pot, warm your veg stock so it is ready to be ladled into the risotto.
2. In a high-sided pan on medium heat, pour in a decent splash of olive oil and an equal amount of butter then add in your onions and garlic with a good pinch of salt and pepper.
3. Add in your saffron while the onions & garlic are sweating down. This will give your risotto a beautiful yellow finish.
4. Once the onions and garlic have softened, add in your rice and turn up the heat slightly to toast off the rice.
5. Once the rice is toasted, pour in your white wine to deglaze and cook off the alcohol.
6. Now that the wine has been cooked off, it is time to start ladling in your stock. Scoop in one ladle at a time and continue stirring till it’s fully incorporated. Repeat until all of the stock has been incorporated and the rice is almost al dente.
7. Grate up your parmesan, chop your chives and cut your prawns into bite-sized pieces. Add your prawns to the risotto and let them gently poach away in the risotto, followed by your chives and parmesan and a bit more butter while stirring continuously. 
8. Once the prawns have changed colour, finally add a squeeze of lemon juice and combine.
9. It’s now ready to serve – feel free to garnish with some olive oil and parmesan if needed.