Method

• 1.
  Place prawn shells, parsley stalks and lemon strips in a saucepan and add 4 cups (1 litre) water. Bring to the boil, then reduce to a simmer and cook for 7 minutes. Turn off heat, leave to stand for 5 minutes, then strain into a bowl and discard solids.
• 2.
  Meanwhile, to make gremolata, combine parsley leaves, grated zest, 1 tsp fennel seeds and 1 garlic clove. Set aside.
• 3.
  Heat half the oil in a large wide saucepan over medium heat. Add risoni, cook for 2 minutes, stirring, until golden. Remove from pan and set aside. Add remaining oil, shallot and fennel, cook for 4 minutes or until softened, then add remaining garlic, remaining fennel seeds and chilli flakes and cook for a further 2 minutes or fragrant.
• 4.
  Add tomato and prawn stock, bring to the boil, then stir in fried risoni. Cover, reduce heat to medium-low and simmer for 10 minutes or until risoni is just al dente. Add prawns and cook for a further 2 minutes or until prawns are just cooked. Stir in lemon juice and half the gremolata.
• 5.
  Divide among serving bowls, scatter with remaining gremolata and drizzle with extra olive oil.