Lemony prawn & pea risotto

Recipe uploaded by

Barney Desmazery

7 ratings

Recipe by Barney Desmazery

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1. Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
2. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
3. Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

Per serving

442 kcalories, protein 21g, carbohydrate 69g, fat 10 g, saturated fat 2g, fibre 5g, salt 4.4 g

Latest comments and suggestions

• Gbobs

  07 October 2008

  Gbobs rated and commented on this recipe

  

  I cooked this last night and it was delicious, used prawns and scallops as well then at the end stirred in some presh parmesan....delicious!

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• sarah b

  23 November 2008

  sarah b commented on this recipe

  Gorgeous recipe, just as it is.Fresh tasting and substantial at the same time.Being nagged straight away to cook it again.

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• Holly

  15 January 2009

  Holly rated and commented on this recipe

  

  really loved it, I used some fresh dill towards the end and that really bought the fish and lemon flavours out. Really tasty!!

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• Cooking

  21 January 2009

  Cooking commented on this recipe

  Thinking of doing this recipe, but in the method you say cook prawns at the beginning until change in colour and then repeat the same instruction at the end, so when is it exactly?!

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• Seher

  08 February 2009

  Seher rated and commented on this recipe

  

  So good - absolutely delicious!

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• Ellie

  08 February 2009

  Ellie rated and commented on this recipe

  

  my first risotto and was absolutely delicious. "cooking" - at the start you are meant to cook the prawn shells in the stock (i didnt have shells, just frozen prawns, and i just put them in near the end, giving them just enough time to cook).

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• ANN SHEPHERD

  01 March 2009

  ANN SHEPHERD rated and commented on this recipe

  

  A lovely risotto, I used large cooked prawns instead of uncooked prawns and added them towards the end, the chilli just gave the dish an extra kick.

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• Dave

  16 April 2009

  Dave commented on this recipe

  This was a really nice meal even if it is slightly confusing to cook. It says that it takes 25mins to cook and then in point 3 tells you to cook the rice over a low heat for 25-30mins after completing all the other tasks to that point. In point 2 it also tells you to add 1/2 the butter. Butter is not in the ingredients and you never have to put the other half in????!!!! Still pretty good though if you can work it out :)

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• Roberta

  09 July 2009

  Roberta commented on this recipe

  My husband really loved this dish!

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• Thomas

  18 July 2009

  Thomas rated and commented on this recipe

  

  I used 3 knor Fish stock cubes - as per the instructions on the box to make the stock, and found the risotto may to fishy with no lemon taste at all, so at the very end added another good glug of wine for extra flavour! However, the consistancy was nice and using 2tsp of dried chillies (I had no frseh) worked nicely and gave a good heat to the dish. I would do it again but would probably change the stock to fresh and add more lemons.

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• Katharine

  06 October 2009

  Katharine rated and commented on this recipe

  

  This is amazing! My favourite goodfood risotto so far! Could not find fish stock cubes over here in Austria, so made up a vegetable stock and then followed Barney's tips with the shells and chillis, yum, I really believe this contributed to the flavour of the risotto. Added the prawns right near the end, as instructions were a bit confusing and didn't want to have them in the pan for 25 mins. Added a bit more lemon than the recipe suggested to taste. Loved it!

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Ingredients

• 400g bag raw prawns , in their shells, defrosted if frozen
• 3 tbsp olive oil
• 1 red chilli , deseeded, half sliced and half finely chopped
• 1½ l fish stock
• 1 onion , chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 200g frozen peas
• zest and juice 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Low-fat

Ingredients

• 400g bag raw prawns , in their shells, defrosted if frozen
• 3 tbsp olive oil
• 1 red chilli , deseeded, half sliced and half finely chopped
• 1½ l fish stock
• 1 onion , chopped
• 300g risotto rice (we used arborio)
• 1 small glass white wine
• 200g frozen peas
• zest and juice 1 lemon

Per serving

442 kcalories, protein 21g, carbohydrate 69g, fat 10 g, saturated fat 2g, fibre 5g, salt 4.4 g

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