Lemony prawn & pea risotto

Lemony prawn & pea risotto

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(31 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
442
protein
21g
carbs
69g
fat
10g
saturates
2g
fibre
5g
sugar
5g
salt
4.4g

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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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.

Recipe from Good Food magazine, September 2008

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Comments

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davey_buttons81's picture
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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
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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
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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
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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
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very very good !

aghorsley's picture
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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
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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
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I used chicken stock instead of fish stock and ready cooked prawns.

kelakin's picture
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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
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Absolutely delicious!

amandenaki's picture

Lovely!!!!

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

zippiepurplemonkey's picture
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The cooking instructions aren't very clear on this, hence me over sooking the prawns the first time I made this. Add the prawns towards the end of cooking - basically when the rice is starting to sorten but still has a little crunch. It really is delicious and well worth making.

maj5678's picture
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Delicious! Fresh & Tasty Risotto which even my husband loved!
I used cooked peeled prawns which I added approx 3mins from the end. I only had chicken stock so added some Thai fish sauce which worked really well with the chilli & lemon. Then added fresh chopped coriander at the very end. LOVELY - definitely making this one again!

maj5678's picture
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Delicious! Fresh & Tasty Risotto which even my husband loved!
I used cooked peeled prawns which I added approx 3mins from the end. I only had chicken stock so added some Thai fish sauce which worked really well with the chilli & lemon. Then added fresh chopped coriander at the very end. LOVELY - definitely making this one again!

maj5678's picture
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Delicious!!! A lovely fresh tasting Risotto - Even my husband loved it!
I used cooked peeled prawns, which I added at very end for approx 3 mins, and I only had chicken stock so added a little thai fish sauce to get that fishy taste which worked really well with the chilli and lemon. Also added chopped fresh coriander at the very end.
Will definatly be making this recipe again!

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