Place the stock into a medium saucepan and place over a medium heat. Bring to a simmer, and then remove the pan from the heat and cover with a lid to keep hot

Add the olive oil to a large, heavy based saucepan, and place over a medium low heat. Add the garlic and onion and cook for 5 minutes or until the onion has softened, but be careful not to brown the garlic.

Add the rice and stir to coat each grain of rice in the oil. Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated.

Add a ladle of stock and stir until the rice absorbs all the liquid. Continue to add one ladle at a time, stirring constantly to ensure each ladle of stock is absorbed before adding another.

Before adding the final few ladles of stock, add the prawns and peas. Add the remaining stock and continue to cook for a further 3 minutes.

Remove the pan from the heat and stir in the butter, Romano cheese and season with salt and pepper. Cover the risotto with a lid and allow to sit for 5 minutes or until the prawns are just cooked through

Finish by stirring through the mint and serve immediately