Lemony prawn & pea risotto

Lemony prawn & pea risotto

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(66 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
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  • 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.

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Comments, questions and tips

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23rd Jul, 2018
Really nice recipe. I did add some celery and garlic when the onion was sweating down and also some fresh mint and parmesan at the end, great summer supper!
14th Mar, 2018
Really delicious! I've made it several times on a weeknight and as a dinner when hosting friends and it's a winner! It works well with chicken stock if you don't have any fish stock. Adding defrosted, cooked king prawns works well too. I also omit the butter to make it dairy-free. 5/5!
16th Feb, 2018
Love making this - very relaxing and the outcome is amazing! Don’t rush it whatever you do.
7th Feb, 2018
I added chorizo and feta. Not sure id be too keen without those additions.
13th Aug, 2017
Excellent recipe. Full of flavour. I used vegetable stock, but kept the prawn heads in the stock. Delicious!
15th Nov, 2016
Made this for my girlfriend and I. It was really tasty i have to say. I actually did not have the prawns in shells they where already peeled. i think there would be so much more flavour in the stock when i make again. REAL TASTY!
9th Nov, 2015
Am just about to make this, ingredients all measured out, but I can't seem to see where the other half of the butter is used!
21st Sep, 2014
Make sure you shell the prawns yourself. As the recipe says, you need the shells for the broth. I don't know why some other comments complain of being too lemony - not the case in my experience. Dish went well. Everyone really enjoyed it. Perhaps save the peas until just before the resting time though,
1st Aug, 2014
Gorgeous! Made this for two, halving the recipe. I think the quality of the fish stock is what makes the dish. Waitrose have a new fresh fish stock (Cooks Ingredients range), which includes lobster & langoustine, and this made the final dish superb. I used a 500ml pack, and then just used boiling water to continue until the required consistency was reached. I didn't use any butter (bit confused there). Yes, it was quite lemony but that was OK because of the depth of flavour of my fish stock. Using less zest would have lessened the lemon flavour if required.
9th May, 2014
I have being cooking for years and I am quite accomplished. I am not a chef but there isn't much I cant do, except baking, its like driving and parking. They both involve an oven or a car but are both entirely different :) My husband Franki and I have never even eaten a risotto. I don't know how or why. We cook foods from different countries and all continents all the time. This was our first Risotto and it went really well. Risotto seems like a great way to express lots of flavors and get great contrast. We used more lemon and included fresh chives on top for garnish and POW! it was great. This is a really tasty risotto and was a great place for us to start so thanks! If its your first time with risotto too then trust the recipe. Add the stock slowly and give the rice time. Stir from the bottom if you have to stir to avoid burnt rice at the base of the pan and above all ENJOY!


8th Jan, 2015
Think this method and ingredients need revising.....butter is to be added but no mention of it in ingredients list.
21st Sep, 2014
In step two it says melt half the butter but it doesn't have butter in ingredients so don't know how much butter is half
16th May, 2015
I replaced fish stock with chicken stock. Also added baby carrots and crushed garlic to the ingredients. Turned out to be a lovely meal, look forward to making it again with a little less lemon juice and zest.
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