Lemony prawn & pea risotto

INGREDIENTS

• 400g bag raw prawns , in their shells, defrosted if frozen
• 3 tbsp olive oil
• 1 red chilli , deseeded, half sliced and half finely chopped
• 1½l fish stock
• 1 onion , chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 200g frozen peas
• zest and juice 1 lemon