King Prawn Risotto

For the Risotto:

You will require a large saucepan.

1. Add 320ml (serves 2) or 600ml (serves 4) of water to one of your largest saucepans.
2. As soon as it comes to boil, add the rice and prawns, be careful not to splash yourself with boiling water.
3. Cook on medium to high heat, gently stirring the whole time.
4. After 5 minutes check it is the consistency you like. If so, turn off the heat and add the garnish pot.
5. Stir this in until the spinach leaves are wilted, adding a squeeze of lemon and tasting for seasoning.
6. Plate up and spoon the saffron mascarpone over each portion.