Lemony prawn & pea risotto

Prep: 10 mins Cook: 25 mins


Serves 4
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Nutrition and extra info

Nutrition: per serving

  • kcal442
  • fat10g
  • saturates2g
  • carbs69g
  • sugars5g
  • fibre5g
  • protein21g
  • salt4.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g bag raw prawns, in their shells, defrosted if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red chilli, deseeded, half sliced and half finely chopped
  • 1½ l fish stock
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice (we used arborio)
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 200g frozen peas
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (49)

Marc.bull's picture

Made this for my girlfriend and I. It was really tasty i have to say. I actually did not have the prawns in shells they where already peeled. i think there would be so much more flavour in the stock when i make again. REAL TASTY!

fizzh89's picture

Am just about to make this, ingredients all measured out, but I can't seem to see where the other half of the butter is used!

SiNZ's picture

Make sure you shell the prawns yourself. As the recipe says, you need the shells for the broth. I don't know why some other comments complain of being too lemony - not the case in my experience. Dish went well. Everyone really enjoyed it. Perhaps save the peas until just before the resting time though,

janerichardson's picture

Gorgeous! Made this for two, halving the recipe. I think the quality of the fish stock is what makes the dish. Waitrose have a new fresh fish stock (Cooks Ingredients range), which includes lobster & langoustine, and this made the final dish superb. I used a 500ml pack, and then just used boiling water to continue until the required consistency was reached. I didn't use any butter (bit confused there). Yes, it was quite lemony but that was OK because of the depth of flavour of my fish stock. Using less zest would have lessened the lemon flavour if required.

davey_buttons81's picture

I have being cooking for years and I am quite accomplished. I am not a chef but there isn't much I cant do, except baking, its like driving and parking. They both involve an oven or a car but are both entirely different :) My husband Franki and I have never even eaten a risotto. I don't know how or why. We cook foods from different countries and all continents all the time. This was our first Risotto and it went really well. Risotto seems like a great way to express lots of flavors and get great contrast. We used more lemon and included fresh chives on top for garnish and POW! it was great. This is a really tasty risotto and was a great place for us to start so thanks! If its your first time with risotto too then trust the recipe. Add the stock slowly and give the rice time. Stir from the bottom if you have to stir to avoid burnt rice at the base of the pan and above all ENJOY!

jim962's picture

We were bitterly disappointed with this recipe. We halfed the recipe exactly except used cooked prawns. There was too much lemon which overpowered everything.

janetatt1's picture

Brilliant, though I added the prawns and peas just three or four minutes before the end. Also added a small quantity of parmesan. Delicious.

chicajules's picture

lovely recipe and very tasty. However i think you needed to add that the prawn shells need to be strained before adding the stock to the rice. I whizzed the shells and stock together in a blender then strained it all before i added it to the rice. By doing this it added even more flavour to the stock.

helensing's picture

The recipe doesn't tell you where to add the peas or lemon juice. I added the lemon juice towards the end and peas a few minutes before the rice was cooked. Also adding the prawns when you add the rice overcooks them - they only need a few minutes to remain succulent. Otherwise a tasty recipe

fayegovan's picture

Absolutely delicious! I only used half the lemon juice and I also added another half glass of wine in the last five minutes as the stock had overpowered the wine by the time the risotto was cooked. Will definitely make again.

Li-May's picture

very very good !

aghorsley's picture

I made this delicious risotto yesterday for some friends and everyone really enjoyed it. I used frozen broad beans instead of peas and dry sherry instead of white wine. I only had half a lemon, but it was just enough to give it a subtle flavour. I'll definitely be making this dish again.

missu21's picture

Followed the recipe completely apart from using half a chilli rather than a whole and that worked well for us. Next time I will use 1/2 lemon juice as I thought the lemony flavour somehow cancelled out the flavour of the prawns. First time cooking risotto and we enjoyed but think that this recipe needs a couple of tweaks. Recipe also needs updating as at one stage it says 'use half the butter' but there is no mention of butter in the recipe! Recommend to add prawns and peas during final 6-7 mins of cooking, as recipe suggestion is far too early.

charlottemx's picture

I used chicken stock instead of fish stock and ready cooked prawns.

kelakin's picture

The instructions for this weren't the best but it came out well in the end. I only added half the lemon because my bf isn't so keen on it with seafood - although he liked this! If I try this again I think I'll add a drop of fish sauce, as suggested above, I think that would add to the flavours! Overall, a nice recipe :)

anast71's picture

Absolutely delicious!

lozadeen's picture

does it mean use 1 1/2 pints fish stock?

chefchipmunk's picture

how much butter do you need? I can't see it on the ingrediants list


Questions (2)

bowley1948's picture

Think this method and ingredients need revising.....butter is to be added but no mention of it in ingredients list.

Rebeccahulme's picture

In step two it says melt half the butter but it doesn't have butter in ingredients so don't know how much butter is half

Tips (1)

SafranyEdit's picture

I replaced fish stock with chicken stock. Also added baby carrots and crushed garlic to the ingredients.
Turned out to be a lovely meal, look forward to making it again with a little less lemon juice and zest.