Heat the olive oil and butter in a saucepan over a medium heat. Add the onion and cook for about 5-7 minutes until translucent. Add the garlic and cook for another 1-2 minutes. Keep the mixture moving so that the garlic does not burn.
Add the rice and cook for 2 minutes, until the grains of rice start to go translucent. Add the wine and stir over a gentle heat until it is all absorbed.
Meanwhile heat the stock in another saucepan and add the lemon zest to it. Add the stock, a ladle at a time, allowing each ladleful to absorb before adding more. This should take about 20 minutes. Stir in the peas just before the rice is done.
To finish add the most of the parmesan, mascarpone, prawns and lemon juice and allow it all to heat through.
Serve in hot pasta bowls topped with the remaining Parmesan, chopped red chilli, rocket leaves and a drizzle of olive oil.
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