Anchovy, lemon and caper risotto with cherry tomatoes and prawns

Name: Anchovy, lemon and caper risotto with cherry tomatoes and prawns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 750ml fresh vegetable stock; 2 tbsp extra virgin olive oil; 2 small slices sourdough, whizzed into rough crumbs; 2 garlic cloves, finely chopped; 1 shallot, finely chopped; 2 anchovies, drained; 150g arborio rice; 125ml white wine; 150g raw king prawns; 2 lemons, zest of both and juice of 1; 2 tsp nonpareille capers, drained; 10 vine-ripened cherry tomatoes, halved