Fresh Simple Prawn and Pea Creamy Risotto

Warm the olive oil in a large, deep pan over medium heat. Add the onion and garlic, cook until they soften and turn translucent.

Add the risotto rice to the pan and stir so that the rice is coated in the oil. Cook until the rice becomes translucent around the edges, which usually takes about 4 to 5 minutes.

Carefully pour in the white wine and cook until it's absorbed by the rice.

Begin to add the hot vegetable stock one ladle at a time, stirring frequently. Wait for each addition to be absorbed before adding the next.

Halfway through adding the stock, stir in the peas and continue to add the rest of the stock, stirring often.

When all the stock has been used and the rice is al dente, add in the prawns. Cook until they turn pink.

Remove pan from heat, add butter and grated parmesan, and stir well until everything is combined. Season with salt and pepper.

Serve hot, garnished with fresh parsley.