Menu
Lemony prawn & pea risotto

Lemony prawn & pea risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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.

Ingredients

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

    Prawn

    praw-n

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

  • 3 tbsp 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

    butt-err

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

  • 1 onion, chopped

    Onion

    un-yun

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

  • 300g risotto rice (we used arborio)

    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

    Lemon

    le-mon

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

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.

Ads by Google

Comments, questions and tips

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

Comments (48)

maj5678's picture
5

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
5

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
5

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!

maj5678's picture
5

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!

maj5678's picture
5

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!

maj5678's picture
5

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!

maj5678's picture
5

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!

lolaypop's picture
4

Really very nice, if not a little bit time consuming (as all risottos are). All the flavours worked really well together, but what was really key to this recipe is the delicious stock made at the beginning.
This meal can also be prepared in advance as I made the stock and sweat the onions in preparation, and then when I was ready to start actually cooking the risotto I just reheated the onions and stock and continued the instructions (which are a little unclear: don't add the prawns and peas until your risotto is fully combined with the stock!).
As to the question of butter, i put 30g butter and that seemed to work fine

edabinett's picture
5

Delicious!!!

amyla85's picture
5

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

Angie from Bidford's picture

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 :)

emh101's picture
5

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!

jnduggan1's picture
5

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!

prinny's picture
3

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!

peskypeeza's picture
5

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!

debbieo's picture

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.

kfurber's picture
5

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!

lemony's picture
3

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.

camrob79's picture

My husband really loved this dish!

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.