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1. Warm the chicken or vegetable stock in a saucepan and keep it at a low simmer. Finely chop the onion, mince the garlic, and pat the raw prawns, peeled and deveined dry.
12 oz Raw prawns, peeled and deveined,
6 cup Chicken or vegetable stock,
1 piece Onion,
2 clove Garlic
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2. Heat half of the olive oil in a large pan over medium-high heat. Season the raw prawns, peeled and deveined with a little of the salt and black pepper, then cook until just pink and barely cooked through, 1 to 2 minutes per side. Transfer to a plate.
12 oz Raw prawns, peeled and deveined,
1 tbsp Olive oil,
0.5 tsp Salt,
0.2 tsp Black pepper
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3. Lower to medium heat. Add the remaining olive oil and 1 tablespoon of the butter to the same pan, then cook the onion with the remaining salt for 4 to 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
1 piece Onion,
2 clove Garlic,
1 tbsp Butter,
1 tbsp Olive oil,
0.5 tsp Salt
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4. Add the Arborio rice and stir for 2 minutes until the grains look slightly translucent at the edges. Pour in the dry white wine and cook, stirring, until mostly absorbed.
1.5 cup Arborio rice,
0.5 cup Dry white wine
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5. Add the chicken or vegetable stock a ladle at a time, stirring often and letting each addition absorb before adding the next. Continue for 16 to 18 minutes until the Arborio rice is creamy and al dente.
6 cup Chicken or vegetable stock
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6. Stir in the frozen peas during the last 3 minutes of cooking. Remove the pan from the heat, then fold in the cooked raw prawns, peeled and deveined, Parmesan cheese, finely grated, the remaining butter, parsley, lemon zest, and the remaining black pepper. Stir until glossy and creamy. Rest for 1 minute, then serve immediately.
12 oz Raw prawns, peeled and deveined,
1 cup Frozen peas,
0.8 cup Parmesan cheese, finely grated,
1 tbsp Butter,
2 tbsp Parsley,
1 tsp Lemon zest,
0.2 tsp Black pepper
