Easy prawn risotto with peas

Ingredients

• 2 cups risotto rice
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 3 garlic cloves (crushed)
• 1 cup white wine
• 4 cups stock
• 1 cup frozen peas
• 1/2 cup parmesan cheese
• 2 tbsp butter
• lemon juice (to taste)
• salt and pepper (to taste)
• 500 g (1lb) prawns/shrimp (peeled and deveined (if using whole prawn, you'll need 800g/1 1/2lbs))
• 2 tbsp fresh chives (finely chopped)

Instructions

1. 1

   Peel and devein the prawns than add to a medium mixing bowl.

2. 2

   Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.

3. 3

   Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.

4. 4

   In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.

5. 5

   Add the garlic and cook for 30 seconds. Pour in the rice and stir.

6. 6

   Pour in the white wine and allow to reduce.

7. 7

   Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.

8. 8

   Stir in the peas, butter and parmesan then season with salt and pepper to taste.

9. 9

   Add a generous squeeze of lemon juice.

10. 10

    Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.