Lemony prawn pea risotto
Ingredients
- 400g bag raw prawns, in their shells, defrosted if frozen
- 3 tbsp olive oil
- 1 red chilli, deseeded, half sliced and half finely chopped
- 1 ½l fish stock
- 50g butter
- 1 onion, chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 200g frozen peas
- zest and juice 1 lemon
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