In a pot on medium heat, add oil and prawn shell. Saute till fragrant and add water and chicken stock cube. Bring to a boil for 7-10 min and off the heat.
Risotto
In another deep pan/pot on medium heat, add oil and cook the prawns. Until the prawn is red on both sides, remove and set the prawns aside.
In the same pot/pan add the diced onion and leek and saute.
When vegetables have been sweated off, add all your herbs and garlic.
Add the arborio rice when herbs have been incorporated and par saute off the rice.
When the grain is starting to change in colour, start adding a ladle at a time of stock and continuously folding the mix. This will take approximately 20 - 30 minutes.
As the cooking approaches 15 minutes, add in peas to cook further.
When the grain is 'al dente' and peas are cooked, add in the prawns and remove from heat. Season with salt, pepper and parmesan. Top with chopped parsely.
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