Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use.
Heat 2 tbsp olive oil in a wide casserole dish over medium- high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale.
Heat 1 tbsp of olive oil and half the butter over medium heat. Add onion and garlic and reduce to low heat and cook for 10 minutes until soft but not browned.
Add rice and cook for 1 minute until rice is coated and slightly toasted.
Add wine and stir until almost evaporated.
Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18 - 20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes.
Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan and cook for 1 minute each side until golden and cooked through. Keep warm.
Remove lid from risotto and add parmesan, crème fraîche, lemon zest and remaining butter & gently stir until creamy. Top with cooked prawns, crispy kale and fresh lemon to serve.