• Place a deep frying pan on medium heat. Once it's heated, pour a touch of olive oil, the onion, and the thyme. Sauté until the onion softens.
• Add the rice and sauté, ensuring it's well-coated.
• Gradually add the vegetable broth using a spoon, stirring well. Allow each portion to be absorbed before adding the next. Repeat until all the broth is used. Toward the end, reduce the heat slightly and test the rice to achieve the desired texture.

For the pea pesto:

• In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
• Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.

For the prawns:

• Simultaneously, heat a pan over medium-high heat. Once hot, add a drizzle of olive oil, the prawns, and cook until golden brown. Set them aside for serving.
• Incorporate the peas into the risotto, stir, and remove the pan from the heat. Add Parmesan, lemon zest, lemon juice, and butter. Season with salt and pepper, and then stir constantly until it reaches a delightful creamy texture.
• Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.