Are the prawns cooked or green Cate?

Sorry Judy!! I have amended the recipe - best to use raw king or similar prawns. 

Prawn, Pea and Fennel Risotto

Ingredients
Zest of 1 lemon
˝ onion
2 cloves garlic
60 gms butter
60 gms Vermouth, Pernod or Ricard
350gms Arborio Rice
1 Tbspn TM vege stock concentrate
900 gms water
250 gms green peas
350 gms raw king prawns
2 tbspns fennel fronds, roughly chopped

Method
Grate the lemon zest on Speed 6 for 10 seconds.  Set aside.
Chop onion and garlic for 4 seconds on Speed 6.  Add butter and sauté for 2 mins at 100c on speed 1.
Insert the butterfly, add the vermouth and rice and sauté for 3 mins at 100c on   .
Add stock concentrate, water and peas and cook for 12 mins at 100c on   .
Add prawns, fennel fronds and reserved lemon zest and cook for a further 5 mins on   .
Garnish with more fennel fronds and freshly milled black pepper.

Tips/Hints
If you aren't too fond of aniseed, you can use a dry white wine in place of the vermouth.

Members' comments
Marilyn - Thanks for this recipe CateA.  I made it tonight, with white wine.  It was very nice.  Needed quite a lot of salt and pepper at the end, I thought, but I admit that we are too addicted to salt.

JD - We are not the greatest lovers of risotto in this house but DH was very impressed and I absolutely loved it. Followed the recipe to a T except I did 1/2 the recipe - ample for 2 people and unlike CC, I only needed to add pepper and no salt.