Add the sliced onion, chilli, prawns and spices to a pot with the olive oil and warm through over a gentle heat for 10 minutes.
Pour in the stock and then add the rice. Cover and bring to the boil. When boiling turn the heat right down and leave to simmer for about 15 minutes, stirring occasionally.
Warm a little olive oil in a small saucepan and gently cook the peas in it for 3 minutes.
Now add the wine to the rice and stir.
Turn the heat right up to evaporate the alcohol. Stir in the butter until it has melted and then add the peas, lemon zest and juice.
Serving Suggestions: Serve with a nice crisp white wine. This dish goes well with a Chardonnay or Meursault. This goes well with herby broccoli or the spiced baked figs with ginger mascarpone.