Directions

• • Put the oven rack in the middle of the oven and preheat it to 400 degrees Fahrenheit. Then, line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
  • Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.

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  • Put the prawns in a bowl and add 2 tablespoons of olive oil. Add salt and black pepper to taste, then mix everything together. Spread out the shrimp on a baking sheet that is covered with foil or parchment paper. Set aside
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• • In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
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  • Add the Arborio rice to the skillet and stir it around until it is light brown. Pour in the wine and keep stirring until the wine is almost gone.

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  • Add one-half cup of warm fish or chicken stock to the skillet and stir constantly until it is absorbed into the rice. Add the remaining stock and stir continually until the excess liquid is absorbed and the rice is cooked through. This will take approximately 25-30 minutes total.
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• • Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
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  • After you add the peas to the risotto, put the prawns in the oven. The oven should be preheated first. Cook them for 5-6 minutes or until they are opaque. Don't overcook them. When they are done, take them out of the oven and set them aside.

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• When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto. Stir until it is all mixed in. Serve immediately with roasted prawns on top.

Enjoy!