Lemony prawn & pea risotto

Lemony prawn & pea risotto

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(42 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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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Ingredients

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

    Prawn

    praw-n

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    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
    Lemon

    Lemon

    le-mon

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

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.

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Comments, questions and tips

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zippiepurplemonkey
5th Oct, 2011
5.05
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.
maj5678
22nd Aug, 2011
5.05
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!
maj5678
22nd Aug, 2011
5.05
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!
maj5678
22nd Aug, 2011
5.05
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!
maj5678
22nd Aug, 2011
5.05
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!
maj5678
22nd Aug, 2011
5.05
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!
maj5678
22nd Aug, 2011
5.05
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!
maj5678
22nd Aug, 2011
5.05
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!
lolaypop
13th Jul, 2011
4.05
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
mmorrison
7th May, 2011
What butter?

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