Step 1

Heat butter in a small saucepan over low heat. Once foaming, add half the garlic; cook, stirring, until lightly golden. Add stock and the water, bring to the boil; reduce heat slightly. Add peas; cook, covered, for 3 minutes or until tender. Remove and reserve ½ cup peas.

Step 2

Cook risoni in a saucepan of boiling water until almost tender; drain.

Step 3

Meanwhile, heat oil in a large frying pan over high heat. Cook prawns for 1 minute, add remaining garlic, turn prawns over; cook for a further minute or until just cooked through.

Step 4

Using a stick blender (or small food processor), coarsely puree pea and stock mixture; stir in reserved whole peas. Season to taste. Add puree mixture and risoni to pan with prawns; stir to combine. Cook for a further minute or until heated through. Stir in parsley and chilli.

Step 5

Serve drizzled with extra oil and accompanied with lemon wedges.