Step 1 Heat oil in a deep non-stick frying pan over a barbecue wok burner on a medium heat. Add onion. Cook for 3 minutes, or until soft. Add rice and stir until well combined. Add stock, lemon rind and juice. Stir until well combined and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes, or until rice is hot and liquid has reduced by two-thirds.

Step 2 Add parmesan and prawns. Stir until well combined. Cook for 1 minute, or until prawns are heated through. Stir basil through (if using). Season risotto with pepper. Serve topped with extra parmesan and rocket on the side.