Place the chicken stock in a pot and bring to the boil then reduce heat to low. On the hotplate next to the stock, heat the oil on medium heat in a large saucepan. Add onions and saute until soft. Add risotto and continually stir for 5 minutes until the grains are all coated with oil. Add the white wine and stir until mostly absorbed.
Add a ladle full of hot chicken stock. While stirring the risotto, add the garlic and butter and the red chilli. Keep adding a ladle of stock whenever stock is mostly absorbed, don’t let the risotto dry out. If, towards the end, it looks like you may need more liquid add some water to the stock and reheat.
Before the last ladle, add the prawns and stir until prawns are cooked, adding rest of stock when stock is absorbed. Check the grains are soft.
Lastly stir in the olives, pine nuts and carrots and season with black pepper to taste. Stir to combine until the rice is soft and the stock is mostly absorbed. Turn off heat and let sit for 5 minutes.