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Lemony prawn & pea pressure cooker risotto

Lemony prawn & pea pressure cooker risotto

A star rating of 4.9 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A pressure cooker delivers the creamiest Italian rice dish without constant stirring. Lighten it up with a citrus tang

Nutrition: per serving
low inkcal462
low infat7g


  • 2 tbsp olive oil
  • 1 onion , chopped
  • 300g risotto rice
  • 1 small glass of white wine
  • 700ml hot fish stock (from a cube)
  • 400g bag raw prawn , defrosted if frozen
  • 200g frozen pea
  • 1 red chilli , deseeded and finely chopped
  • zest and juice 1 lemon


  • STEP 1

    Heat the oil in a pressure cooker. 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 oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

  • STEP 2

    Pour in the wine and simmer until totally evaporated. Pour in the stock, close the lid and bring up to high pressure. Cook for 5 mins, then release the pressure quickly. Place the pan back on a low heat and stir through the prawns and peas. Simmer gently until the prawns change colour. The risotto should be creamy and slightly soupy.

  • STEP 3

    Stir through the chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, scattering over the lemon zest.

Recipe from Good Food magazine, March 2014

Goes well with


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A star rating of 4.9 out of 5.10 ratings

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