Lemony prawn & pea risotto

Lemony prawn & pea risotto

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

Prep: 10 mins Cook: 25 mins


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.


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



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

  • 3 tbsp olive oil
    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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



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

  • 300g risotto rice (we used arborio)
    Risotto rice

    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



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


  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)

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 :)

annshepherd's picture

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

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

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

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

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!


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…