Bring the stock to the boil and keep on a low simmer. (If you had to peel your prawns, add the shells to the stock for added flavour. In a separate pan, melt half the butter over a medium heat. Stir in the onions, garlic and chopped chilli and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the risotto rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

Pour in the wine and simmer until totally evaporated. Add the hot stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 15 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). Now stir through the prawns and peas and allow to cook until defrosted and the prawns have turned pink. Cook with a little more stock for a further 5 minutes.

The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Stir through the lemon juice and remaining butter. Let the risotto rest for a few mins, then serve, topped with the lemon zest and grated parmesan and lots of black pepper if you like.