|I heart prawns|
1.5 litres liquid
(I used a veg stock cube and a carton of fish stock mixed with water, but any fish/chicken/veg stock would be ok)
half a red chilli, finely sliced
1 onion, chopped
300g risotto rice
1 glass white wine
200g frozen peas
zest of 1 lemon, grated
juice of half a lemon
400g uncooked prawns (better for flavour, but cooked prawns are fine)
Put the stock in a pan with the chilli and bring it slowly to the boil, then turn the heat right down and let it simmer. Meanwhile, fry the onion in a generous splash of olive oil and a bit of butter until it's soft. Stir in the rice and mix thoroughly. Pour in the wine and stir well. When it has evaporated add the stock, a ladle-full at a time, stirring well in between. Near the end, add the peas, lemon zest, juice and the prawns and cook until they are pink.
If you want, stir through some parmesan/chopped parsley or coriander/a knob of butter, and garnish with strips of lemon zest.