Place the oil in the pressure cooker and press SAUTE. Add the pancetta and onion and sauté for 2 minutes, then add the Arborio rice and sauté, stirring constantly, for a further 2 minutes to toast the rice.
Stir in the garlic and prawns. Add wine and sauté for 2 minutes, stirring, to cook out the alcohol, then add the warm stock.
Press KEEP WARM / CANCEL, secure the lid and press the RISOTTO function, adjust the cook time to LESS. The risotto will cook for 15 minutes.
When the cooking has finished carefully release the pressure manually. Gently stir through the parmesan, parsley, frozen peas, lemon zest, salt and pepper and let sit for 5 minutes before serving.