Lemony Prawn & Pea Risotto

Ingredients:

Prawns400g (with heads and shells)

Olive oil2 tbsp

Red chilli2, sliced

Fish or chicken stock1.2 litres

Butter50g

Onion1, finely chopped

Risotto rice (Arborio)300g

White wine150ml

Frozen peas150g

Lemon juiceJuice of 1 lemon

Lemon zestZest of 1 lemon

Preparation Time:

45 minutes

Method:

Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until toasted and coloured. Pour in the stock and bring to the boil, then turn down to a simmer. In a separate pan, melt half the butter over medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured. Stir in the rice until coated, then cook while stirring until the rice looks shiny and translucent at the edges. Pour in the wine and simmer until evaporated. Add the stock gradually, one ladle at a time, stirring until absorbed before adding the next. Stir through the prawns and peas. Continue adding stock and stirring for 25-30 mins until the rice is al dente and creamy. Cook until the prawns change colour. Stir through chopped chilli, lemon juice and remaining olive oil. Let rest for a few mins, then serve topped with lemon zest.