Remove the fresh peas from their pods and put them in a small bowl to use later. Separate the prawns from the shells, and cut the prawns into small bite size pieces. Remember to keep the shells as we’ll need them for the stock. If you can't get your hands on fresh peas, frozen are fine too.
Melt some butter in a thick-bottomed pan and add the chopped onion. Sauté until soft and transparent. Add the rice to the pot and heat well while stirring continuously. Pour in the white wine and keep stirring to avoid the rice from getting burned.
Now start adding the seafood stockn little by little and keep the rice boiling. Once most of the seafood stock has been added and the rice has started to become creamy, add the small chunks of cold butter and parmesan. Stir well then add the peas.
Pour in the last bit of stock and season with salt and pepper. Give it a good stir at the end, to give the risotto a rich creamy texture. Fry the prawns in butter on a hot pan just prior to serving. Arrange them on top of the risotto with some freshly chopped basil.
Sear the prawns shells in a pot with some butter. Add the finely chopped herbs and vegetables and pour water over until the contents are just covered. Season with salt and pepper. Let the stock simmer for 20 minutes.
Once done strain the shells, herbs and vegetables from the stock. Add back into the pot and keep warm. It is now ready to use for the risotto!