Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir-fry chopped shallots.

Add rice and fry over medium heat until it glazes. Ladle after ladle, add vegetable stock. Once it absorbs, add another ladle. Continue until the rice is soft. If you run out of stock, add some water.

Add dried thyme and rosemary, freshly chopped parsley, salt, and pepper.

Grab another skillet and heat the remaining 2 tablespoons of olive oil. Add sliced garlic and prawns. Fry for 5 mins over medium heat.

Mix the prawns with rice and season with lemon juice.

Serve while hot.