Lemony prawn & pea risotto
By Barney Desmazery
Cooking time
Prep: 10 mins Cook: 25 minsSkill level
EasyServings
Serves 4Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Nutrition and extra 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
Buy Ingredients
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
Method
- 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.
- 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.
- 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
You may also like
Comments, questions and tips
Comments
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.
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.
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 :)
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!
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!
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!
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!
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!