For 2-3 portions:200g risotto rice 600ml chicken stock 100ml white wine 2-3 medium spring onions (40g) 1 medium onion (50g) 50g butter 100g fresh peas 200g frozen cooked jumbo king prawns 1/2 lemon some fresh red chilli
Melt the butter in a pot and cook the spring onion and onion until browned and soft. Add the rice and some of the stock to just cover the mixture. Let it cook over low-medium heat while stirring constantly and adding a little of the liquid (stock and wine) at a time for about 20 minutes (until rice is cooked).
In the meantime cook the peas in some boiling water so that they are still crunchy.
If you are using frozen prawns, place them into a medium bowl and pour some warm water over it. Leave for about a minute and drain (pressing excess water out). Heat some oil in a pan and briefly cook the prawns (even if they are cooked already). Season with salt and pepper and some lemon.
With the last portion of liquid, add the cooked peas and prawns to the risotto and leave to cook for a few more minutes until most of the liquid is absorbed.
Serve with some freshly chopped red chilli!
Printable PDF version: Risotto Primavera