Lemony prawn & pea risotto

Lemony prawn & pea risotto

Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Low-fat

Method

  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, sugar 5g, salt 4,4 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Gbobs

    07 October 2008

    Gbobs rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Holly

    15 January 2009

    Holly rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Seher

    08 February 2009

    Seher rated and commented on this recipe

    5 stars

    So good - absolutely delicious!

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  • Binder photo Ellie

    08 February 2009

    Ellie rated and commented on this recipe

    5 stars

    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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  • Binder photo ANN SHEPHERD

    01 March 2009

    ANN SHEPHERD rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo Roberta

    09 July 2009

    Roberta commented on this recipe

    My husband really loved this dish!

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  • Binder photo Thomas

    18 July 2009

    Thomas rated and commented on this recipe

    3 stars

    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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  • Binder photo Katharine

    06 October 2009

    Katharine rated and commented on this recipe

    5 stars

    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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  • Binder photo Pixieloveheart

    19 March 2010

    Pixieloveheart rated this recipe

    4 stars

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  • Binder photo debbie

    07 April 2010

    debbie commented on this recipe

    I did love the dish but got confussed with the instructions. There was no butter listed in the ingredients so that was confussing but I used it at the end while it was standing, to add a lovely gloss. I also used chicken stock in place of fish so it wasn't too fishy.

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  • Binder photo LisaPisa

    27 April 2010

    LisaPisa rated and commented on this recipe

    5 stars

    We really enjoyed this risotto, so fresh flavoured. I used spring onions instead of cooking ones as I had some to use up. I also added some chopped red pepper for colour (only had green chilli in) and used veg stock instead of fish and added cooked prawns at the end with peas. Yummo!

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  • Binder photo prinny

    17 May 2010

    prinny rated and commented on this recipe

    3 stars

    Tried this, only I had to use veg stock cubes instead of fish stock. Was very succesfull and I found it easy to do. I have since made a similar dish but using chicken & chicken stock. So for anyone who's not into fish..... Delicious!

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  • Binder photo Joanne

    13 June 2010

    Joanne rated and commented on this recipe

    5 stars

    Fab - did as a quick starter last night and it was great! Used Knorr fish stock instead of the shells, fried onions in a knob of butter and served with zest and some parsley - adding prawns right at the end - was really really good. I got a tip from a chef friend, who said NEVER to stir a risotto (???!) and to use a non-stick frying pan instead - worked a treat!

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  • Binder photo emh101

    14 September 2010

    emh101 rated and commented on this recipe

    5 stars

    This was a big success with friends. I used Chicken stock, added the prawns at the end with a bit of chilli. Deicious. Will definitely do again and maybe try with scallops - that sounds great too!

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  • Binder photo Ange from Bidford-on-Avon

    15 October 2010

    Ange from Bidford-on-Avon commented on this recipe

    My absolute favourtie risotto recipe! I often do half prawns half salmon or just salmon on it's own works great if you're not into shellfish. Another chillis does no harm either... PS. I think the recipe is confusing because it was taken from a special spread in the actual magazine on how to cook the perfect risotto; the instructions were split across the spread so Good Food do need to look at correcting this one as it's so worth cooking :)

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  • Binder photo amyla85

    20 December 2010

    amyla85 rated and commented on this recipe

    5 stars

    Delicious recipe, easy to have a bit more or less lemony tang to taste, my friend had to have seconds!

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  • Binder photo Emma

    10 February 2011

    Emma rated and commented on this recipe

    5 stars

    Delicious!!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

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
  • 1½l 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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Per serving

442 kcalories, protein 21g, carbohydrate 69g, fat 10 g, saturated fat 2g, fibre 5g, sugar 5g, salt 4,4 g

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