Lemony prawn & pea risotto

Lemony prawn & pea risotto

Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Low-fat

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.

Per serving

442 kcalories, protein 21.0g, carbohydrate 69.0g, fat 10.0 g, saturated fat 2.0g, fibre 5.0g, sugar 5.0g, salt 4.4 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 21-40

  • Binder photo Marian

    07 May 2011

    Marian commented on this recipe

    What butter?

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  • Binder photo Kuifke

    10 June 2011

    Kuifke rated this recipe

    4 stars

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  • Binder photo LMP

    13 July 2011

    LMP rated and commented on this recipe

    4 stars

    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

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  • Binder photo Marie

    22 August 2011

    Marie commented on this recipe

    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!

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  • Binder photo Marie

    22 August 2011

    Marie rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Marie

    22 August 2011

    Marie commented on this recipe

    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!

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  • Binder photo Marie

    22 August 2011

    Marie commented on this recipe

    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!

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  • Binder photo Marie

    22 August 2011

    Marie commented on this recipe

    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!

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  • Binder photo Marie

    22 August 2011

    Marie commented on this 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!

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  • Binder photo Marie

    22 August 2011

    Marie commented on this 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!

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  • Binder photo zippiepurplemonkey

    05 October 2011

    zippiepurplemonkey rated and commented on this recipe

    5 stars

    The cooking instructions aren't very clear on this, hence me over sooking the prawns the first time I made this. Add the prawns towards the end of cooking - basically when the rice is starting to sorten but still has a little crunch. It really is delicious and well worth making.

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  • Binder photo chefchipmunk

    13 February 2012

    chefchipmunk commented on this recipe

    how much butter do you need? I can't see it on the ingrediants list

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  • Binder photo jskevik

    24 February 2012

    jskevik commented on this recipe

    :)

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  • Binder photo loza

    04 April 2012

    loza commented on this recipe

    does it mean use 1 1/2 pints fish stock?

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  • Binder photo Anastasia M

    28 April 2012

    Anastasia M commented on this recipe

    Lovely!!!!

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  • Binder photo A Astley

    02 June 2012

    A Astley rated and commented on this recipe

    5 stars

    Absolutely delicious!

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  • Binder photo Eliza

    10 July 2012

    Eliza rated and commented on this recipe

    4 stars

    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 :)

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  • Binder photo charlottemx

    24 October 2012

    charlottemx rated and commented on this recipe

    5 stars

    I used chicken stock instead of fish stock and ready cooked prawns.

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  • Binder photo missu21

    26 October 2012

    missu21 rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Grace H

    05 November 2012

    Grace H rated and commented on this recipe

    5 stars

    I made this delicious risotto yesterday for some friends and everyone really enjoyed it. I used frozen broad beans instead of peas and dry sherry instead of white wine. I only had half a lemon, but it was just enough to give it a subtle flavour. I'll definitely be making this dish again.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

Low-fat

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
  • 1½l 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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Per serving

442 kcalories, protein 21.0g, carbohydrate 69.0g, fat 10.0 g, saturated fat 2.0g, fibre 5.0g, sugar 5.0g, salt 4.4 g

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