Zesty Lemon and Prawn Risotto with Peas

1. Prawn Stock Preparation

In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the prawn shells and heads along with the sliced chilli. Fry until they toast and change color. Pour in fish stock and bring to a boil, then reduce to a simmer.

2. Soften the Onions

In a separate pan, melt half the butter over medium heat. Add onions, stirring occasionally, and cook for 8-10 minutes until softened but not colored.

3. Toast the Rice

Stir in the risotto rice, coating well with butter. Continue stirring until rice grains become shiny and edges appear transparent.

4. Deglaze with Wine

Add the wine, simmering until completely evaporated.

5. Build the Risotto

Begin adding the simmering stock, one ladleful at a time, stirring until each addition is absorbed before adding the next. Halfway through, stir in the prawns and peas. Continue adding stock and stirring for 25-30 minutes until rice is al dente and risotto is creamy. Once prawns are cooked and change color, fold in chopped chilli, lemon juice, and remaining olive oil.

6. Serve with Zest

Let the risotto rest for a few minutes. Serve garnished with lemon zest.