Before starting, Boil the peas in a little stock. Cook until tender.

Stage 1.
Heat the stock. In a separate pan heat the olive oil, add the shallots or onions and garlic, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

Stage 2.
The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring.

Stage 3.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice - is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully.
Add the peas and the prawns and simmer for 2 minutes.

Stage 4.
Add the lemon juice and the herbs and stir.
Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be.

Eat as soon as possible while the risotto retains its perfect texture