Creamy Prawn and Pea Risotto

1. Make your stock by dissolving 1–2 stock cubes in 1 litre of boiling water. Keep it warm in a saucepan over low heat — adding warm stock to your risotto is key to a creamy result.

2. Heat the olive oil and half the butter in a wide, heavy-bottomed pan over medium heat. Add the onion and a pinch of salt, and cook gently for 6–8 minutes until soft and translucent. Add the garlic and cook for another minute.

3. Add the arborio rice and stir to coat every grain in the buttery oil. Toast for 1–2 minutes until the edges of the rice look slightly translucent.

4. If using white wine, pour it in now and stir until fully absorbed. This adds depth and a gentle acidity.

5. Begin adding the warm stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process takes around 18–20 minutes. Keep the heat at a steady medium simmer throughout.

6. When the rice is nearly done — tender with just a slight bite — stir in the frozen peas and cook for 2 minutes.

7. If using raw prawns, push them into the risotto and cook for 2–3 minutes until they turn pink and are cooked through. If using cooked prawns, fold them in and heat gently for 1–2 minutes — don't overcook or they'll turn rubbery.

8. Remove from heat. Stir in the remaining butter and a squeeze of lemon juice. Taste and season generously with salt and black pepper.

9. Let the risotto rest for 1 minute, then serve in warmed bowls. It should flow and spread gently — not stand stiff like a mound.