1. Wash the prawns and pat dry. In a pan, bring the stock to the boil and keep warm.
2. Heat 1 tbsp olive oil or spread in a heavy pan and fry the celery, shallots and 1 of the garlic cloves until translucent. Add the risotto rice and let it fry, whilst stiring, until translucent.
3. Deglaze with the white wine by adding it to the rice and stiring until all of the wine has evaporated.
4. Keeping the stock warm, add a ladle of stock to the rice with the lemon juice and stir until most of it has been absorbed before adding the next ladle of stock. Continue adding a ladle of stock at a time and stirring until most of it is absorbed by the rice. With the last ladle of stock, add the spinach. Continue cooking until most of the stock has been absorbed and the rice is creamy and al dente. This should take around 15-20 minutes.
5. Cover with a lid and keep warm until ready to serve.
6. In the meantime, heat up 1 tbsp of oil or polyunsaturated spread in a frying pan and add the boiled prawns and the other crushed garlic clove and heat for 2-3 minutes until the prawns are nice and pink and cooked through. Stir in the lemon zest and the Alpro Soya Cuisine and heat through. Add to the risotto with a pinch of salt and some ground pepper.
7. Serve the risotto with the herb salad.
Make the dish without prawns or replace with some beans or pulses.