Combine lemon zest, juice, prawns, olive oil and one clove of garlic in a bowl, marinate whilst making the risotto.
Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.
Heat extra olive oil and margarine in a large deep frying pan on medium heat. Cook onion and extra garlic for 3 minutes, or until soft. Pour in the wine and simmer until totally evaporated. Add rice and stir to coat in onion mixture.
Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until rice is tender, this will take about 25-30 minutes.
Once rice is tender, stir in NESTLÉ CARNATION Lite Cooking Cream, the zest and juice of second lemon, simmer over low heat for 2-3 minutes or until thickened slightly. Stir through peas until heated through and fold through rocket and parmesan cheese.
Meanwhile, heat a non-stick pan over medium heat; add prawns and marinade and cook for three to four minutes. Divide risotto and prawns among bowls.
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