Lemony prawn & pea risotto

Lemony prawn & pea risotto

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(52 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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25th Apr, 2013
Brilliant, though I added the prawns and peas just three or four minutes before the end. Also added a small quantity of parmesan. Delicious.
19th Mar, 2013
lovely recipe and very tasty. However i think you needed to add that the prawn shells need to be strained before adding the stock to the rice. I whizzed the shells and stock together in a blender then strained it all before i added it to the rice. By doing this it added even more flavour to the stock.
22nd Feb, 2013
The recipe doesn't tell you where to add the peas or lemon juice. I added the lemon juice towards the end and peas a few minutes before the rice was cooked. Also adding the prawns when you add the rice overcooks them - they only need a few minutes to remain succulent. Otherwise a tasty recipe
10th Feb, 2013
Absolutely delicious! I only used half the lemon juice and I also added another half glass of wine in the last five minutes as the stock had overpowered the wine by the time the risotto was cooked. Will definitely make again.
24th Jan, 2013
very very good !
5th Nov, 2012
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.
26th Oct, 2012
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.
24th Oct, 2012
I used chicken stock instead of fish stock and ready cooked prawns.
10th Jul, 2012
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 :)
2nd Jun, 2012
Absolutely delicious!


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