Prawn, pea and courgette risotto recipe

Ingredients

• 250 g salted butter, softened
• 3 garlic cloves, grated or finely chopped
• 4 tbsp chopped herbs such as parsley, chives, coriander (cilantro), rosemary or whatever you fancy
• 1 tbsp freshly ground black pepper
• 3 tbsp olive oil
• 1 onion, peeled and finely chopped
• 400 g arborio rice
• 150 ml white wine
• 1.2 l good-quality hot fish, shellfish or vegetable stock
• 200 g shelled and de-veined raw king prawns, fresh or frozen and thawed for 2 hours
• 1 courgette, cut into 1cm (0.5 inch) chunks
• 3 spring onions, sliced
• 200 g frozen peas
• 2 cm (0.75 inch) disc of garlic and herb butter (see separate recipe) or 30g/1oz salted butter
• 80 g parmesan, finely grated plus extra to garnish
• 1 pinch salt and white pepper
• 2 tbsp chopped herbs such as parsley, mint, dill and chives
• 1 lemon (zest only)