In a small saucepan, heat heavy cream over medium heat. Once warm, stir in lemon juice and season with salt and pepper. Remove from heat and set aside.

Cook the Spinach

In a large skillet, add a tablespoon of olive oil and sauté the fresh spinach until wilted. Season with salt and pepper. Set aside.

Make the Risotto

In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add Arborio rice and cook for 2 minutes, stirring constantly.

Add Broth and Beetroot

Gradually add the vegetable broth, one ladle at a time, stirring frequently. After about 10 minutes, add the grated beetroot. Continue adding broth and stirring until rice is creamy and al dente, about 18-20 minutes in total.

Finish the Risotto

Stir in the butter and Parmesan cheese until fully melted and incorporated. Season with salt and black pepper to taste.

Cook the Prawns

In a separate pan, quickly sauté the red prawns in a little olive oil until they turn pink and are cooked through, about 3-4 minutes.

Assemble the Dish

On a plate, layer the creamed spinach, then add the beetroot risotto on top. Decorate with sautéed prawns and a spoonful of lumpfish caviar. Drizzle with the lemon cream sauce.