Gino D’Acampo served up a tasty prawn risotto with peas and asparagus on This Morning.

The ingredients are: 8 tablespoons olive oil, 2 medium leeks, halved lengthways and finely sliced, 500g Aborio or Camaroli rice, 200ml dry white wine, 1.5 litres hot vegetable stock, 250g fine asparagus spears, woody ends removed and sliced diagonally into 2cm lengths, 250g frozen peas, defrosted, 60g salted butter, cut into cubes, plus 40g for frying, 60g freshly grated pecorino cheese, 12 raw, peeled large king prawns, defrosted, Salt and freshly ground pepper.

See recipes by Gino in his book titled: Gino’s Italy: Like Mamma Used to Make available from Amazon now.