Preheat the oven to 200ºC. Heat oil in a large oven proof baking dish over medium heat. Add fennel & garlic & cook stirring for 3-4 minutes or until tender. Add the rice, stock & mix to combine. Cover with a tight fitting lid or aluminum foil & bake for 35 minutes.
Peel the prawns, removing the head & vein. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al dente & prawns are cooked.
Stir through the butter, parmesan & lemon zest, season with salt & pepper. Top with extra parmesan, basil & rocket salad to serve. Serves 4