Prawn and pea risotto

Instructions

1 Place half the peas in a blender and purée. Set aside. Heat stock in a saucepan to nearly boiling point, then lower heat.

2 To make risotto, heat first measure of olive oil in a large, heavy-based pan. Add onion and garlic. Gently cook until softened but not browned. Add rice and stir to coat. Add wine. Allow to evaporate.

3 Gradually add hot stock to rice, stirring continuously, so liquid is absorbed and rice is tender. Add pea purée, whole peas, pesto and parmesan. Stir to combine. Add more liquid if a soupy texture is preferred. Add lemon zest, juice and seasoning.

4 In a separate hot pan, toss prawns for a few minutes until cooked through. Divide risotto among 6 plates. Serve topped with prawns, herbs and drizzled olive oil.