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Bring the stock to a gentle simmer in a large saucepan.
Add the butter and oil to a large frying pan and sauté the onion, garlic, and zucchini over medium heat for about 5-7 minutes.
Add the rice and stir gently for 1 minute.
Ladle in enough of the simmering stock to just cover the rice.
Stirring frequently, allow the rice to absorb most of the stock before adding any more.
Repeat the process, stirring well and adding stock as required.
It will take 15-20 minutes to cook.
Taste the rice for texture – it should be soft but still retain a little bite.
Remove from the heat, add the prawns, parsley, and lemon zest, then stir in the crème fraiche.
Season to taste with sea salt and freshly ground pepper.
Cover and allow to rest for a few minutes before serving.