Pea pesto

· 300g fresh or frozen peas, blanched

· 1 garlic clove, finely chopped

· ½ cup basil leaves

· 40g Parmesan, finely grated

· 80ml olive oil

· 20g butter

· 1tbsp olive oil

· 1 brown onion, finely chopped

· 330g short-grain rice

· 1 bunch spinach, leaves trimmed, blanched and finely chopped

· 16 medium green prawns, peeled leaving tails intact, deveined

· Shaved Parmesan, to garnish

Method

To make pea pesto, place peas, garlic, basil and Parmesan in a food processor and process until finely chopped. Add oil and blend until smooth. To prepare risotto, heat stock until it comes to a gentle boil. Reduce heat to low and let it simmer gently until ready to use. Heat half the oil and butter in a large shallow pan over medium heat until butter melts. Add onion and garlic; cook, stirring for five minutes, or until onion softens. Add the rice; stir with a wooden spoon for one to two minutes, or until rice grains appear glassy and are coated in butter mixture. Add 125ml of the simmering stock to the rice and stir continuously with a wooden spoon. Allow the liquid to be absorbed before adding no more than a serving spoon at a time. Cook for 20 minutes, or until rice is tender yet firm to the bite and risotto is creamy. Add spinach and stir to combine. Season with salt and pepper to taste. Meanwhile, heat remaining oil in large frying pan over high heat. Cook prawns for five minutes or until they change colour and curl. Set aside.

Add half the pesto to the risotto and gently fold through. Serve risotto topped with remaining pesto and prawns. Sprinkle with shaved Parmesan.