(Risotto with raw prawns and peas - Our recipe)

800 g (1 3/4 lb) small to medium raw prawns
400 g (1 3/4 lb) fresh peas, shelled
1 leek
2 tablespoons dried chives
2 tablespoons fresh parsley, finely chopped
2 teaspoons dried tarragon
2 teaspoons dried bay leaf
400 ml (14 fl oz - 1 3/4 C) dry white wine
12 tablespoons extra virgin olive oil
1,5 l (50 fl oz - 6 1/4 C) vegetable stock
450 g (1 lb) rice for risotto

Time:
preparation: 30 minutes
cooking: 40 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Slice the leek diagonally and shell peas.
Prepare the vegetable stock following the instruction on the package and keep it boiling while you're cooking your risotto.
Heat the oil in a non-stick frying pan, add prawns and cook over high heat until they are just tender (about 10 minutes). Remove them from the pan and add the slices of leek, peas, dried and fresh herbs and rice to the fried oil. Simmer for few minutes. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Meanwhile shell prawns, lay them in a dish and sprinkle lightly with salt. Add them to the risotto 1 minute before the end of cooking.
Switch off the gas and serve after few minutes.