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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annshepherd's picture
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A lovely risotto, I used large cooked prawns instead of uncooked prawns and added them towards the end, the chilli just gave the dish an extra kick.

elliesmith01's picture
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my first risotto and was absolutely delicious.

"cooking" - at the start you are meant to cook the prawn shells in the stock (i didnt have shells, just frozen prawns, and i just put them in near the end, giving them just enough time to cook).

sehersali's picture
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So good - absolutely delicious!

cotness's picture

Thinking of doing this recipe, but in the method you say cook prawns at the beginning until change in colour and then repeat the same instruction at the end, so when is it exactly?!

holly1976's picture
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really loved it, I used some fresh dill towards the end and that really bought the fish and lemon flavours out. Really tasty!!

sarahjbayley's picture

Gorgeous recipe, just as it is.Fresh tasting and substantial at the same time.Being nagged straight away to cook it again.

ghensler's picture
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I cooked this last night and it was delicious, used prawns and scallops as well then at the end stirred in some presh parmesan....delicious!

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