Heat a generous drizzle of olive oil in a large saucepan over medium-high heat. Add the prawns in batches and sear them for 1.5 minutes on each side until they turn pink and opaque. Once cooked, remove them from the pan and set aside.

In the same saucepan, reduce the heat to medium and melt a couple of tablespoons of butter. Add finely chopped onion and minced garlic, sautéing for about 3-4 minutes until they soften.

Pour in a splash of white wine and stir gently, cooking until the wine reduces by half—about 2-3 minutes.

Add the Arborio rice to the saucepan and stir continuously for 2 minutes until the edges turn translucent. Pour in two-thirds of the chicken broth, reduce the heat slightly, and cook for about 5 minutes while stirring occasionally.

Allow the risotto to cook for another 2 minutes before gradually adding the remaining chicken broth and milk, stirring gently until the rice is al dente—about 5-7 minutes.

Stir in the frozen peas and grated Parmesan cheese, seasoning with salt and pepper to taste. Mix in a knob of butter for extra creaminess.

Gently fold in the reserved prawns into the risotto, ensuring they're evenly distributed without breaking apart.