Lemony prawn & pea risotto

Lemony prawn & pea risotto

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(32 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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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!

maj5678's picture
  • 1
  • 2
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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!

maj5678's picture
  • 1
  • 2
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  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
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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

mmorrison's picture

What butter?

edabinett's picture
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Delicious!!!

amyla85's picture
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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
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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
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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
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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
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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
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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
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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!

dave25uk's picture

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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