Finely chop onion & fennell bulb

Boil kettle - add 400ml water to stock

Tablespoon olive oil - medium heat in pan

Add chopped onion and fennell bulb

Gently fry for 20 minutes

Add rice - stir fry for 2 minutes

Add half stock - lower heat to simmer

Add rest of stock and keep stirring for 20 minutes - add more water if looks dry

Taste rice to ensure it is cooked

Once cooked add prawns and squeeze half lemon

Cook for 4-6 minutes until prawns are cooked

Add cream & spinach one minute from the end