Method

• 1.
  Preheat oven to 200°C/180°C fan-forced.
• 2.
  Once you have removed the shells and heads from your prawns, place them in a roasting dish, then place dish in the oven and roast for about 15 minutes until the shells are a blushing red colour. Add the shells and heads to a saucepan and top up with the stock and 1 cup water. Bring to a simmer and cook for 15 minutes. Strain the shells, discarding shells, then return stock to a low heat and keep warm.
• 3.
  In a large saucepan or deep frypan, heat the olive oil. Add the onion, season to taste, and cook, stirring occasionally, over medium heat for 3-4 minutes, until softened. Add the garlic and chilli and cook, stirring often, for a further minute, then add tomato paste and cook, stirring often, for another minute. Add the rice and cook for 1 minute, stirring to thoroughly coat.
• 4.
  Add the wine and cook, stirring, until wine is absorbed. Add 1 cup of the warm stock and cook over medium heat, stirring constantly, until nearly absorbed. Continue adding the stock, 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
• 5.
  Blitz the capsicum in a jug using a stick blender until smooth, then stir through the risotto. Cut the prawn meat into chunks and stir through risotto. It will only need about 2 minutes to cook through.
• 6.
  The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes in total. Season the risotto with salt flakes and freshly ground black pepper, to taste.
• 7.
  Stir in the cheese and butter, then beat slightly with a spoon to bring it all together. Serve risotto topped with chopped parsley and extra parmesan, with lemon wedges alongside.