1.Shell and devein prawns. Make fennel and lemon salad. Combine extra fennel, lemon juice and oil in a medium bowl.
2.Combine stock and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered.
3.Heat oil in large saucepan; cook fennel, onion and garlic, stirring, until soft. Add rice; stir to coat in mixture. Add wine; cook, stirring, until liquid is almost evaporated.
4.Stir 1 cup simmering stock mixture into rice mixture; cook, stirring, over medium heat until liquid is absorbed. Continue adding stock mixture in 1-cup batches, stirring, until liquid is absorbed after each addition. Add prawns with last cup of stock mixture; cook, stirring, until prawns and rice are tender. This will take about 25 minutes in total.
5.Stir herbs into risotto. Serve risotto with fennel and lemon salad.
fennel and lemon saladNote