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Risotto with Prawns, Peas and Herbs

7 oz risotto
1 tblsp olive oil
1 onion finely chopped
2 large stocks celery
1 clove garlic finely chopped
2 1/2 cups chicken broth
1 wine glass of dry white wine
2 1/2 tbsp butter
1/2 lb precooked & shelled prawns
1 large handfull of shelled fresh peas (but frozen is OK too)
1 large handfull fresh basil, chopped into thin strips
1 small handfull fresh mint, chopped into thin strips
Juice of 1/2 lemon
freshly ground pepper

Heat chicken broth in small saucepan. If you've used fresh peas throw in the pods after shelling to infuse the broth with the fresh flavour

- in large pan saute onion, garlic & celery in the olive oil for 4 min or until starting to turn transluecent
- add risotto and fry for 1 minute
- add wine and cook down the liquid until all is absorbed (stirring constantly)
- turn heat down to a high simmer and add one ladle of broth at a time, constantly stirring risotto until all the liquid is absorbed
- continue on until all the broth is used up (approx 15 - 20 minutes)
- test risotto to ensure it is cooked but still has a slight bite to it.
- add the butter, prawns and peas, stir and let simmer for approx 2 mintues to cook the peas
- turn heat off and cover pan and let sit for 2-3 minutes
- then stir in herbs and lemon juice.
- serve immediatly and drizzle a little extra virgin olive oil over the risotto and some fresh ground pepper to taste.

Enjoy!