Lemony prawn & pea pressure cooker risotto

Lemony prawn & pea pressure cooker risotto

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(7 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
A pressure cooker delivers the creamiest Italian rice dish without constant stirring. Lighten it up with a citrus tang

Nutrition and extra info

Nutrition: per serving

  • kcal462
  • fat7g
  • saturates1g
  • carbs68g
  • sugars4g
  • fibre5g
  • protein27g
  • salt2g
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  • 2 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 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass of white wine
  • 700ml hot fish stock (from a cube)
  • 400g bag raw prawn, defrosted if frozen



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 200g frozen pea
  • 1 red chilli, deseeded and finely chopped
  • zest and juice 1 lemon



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


  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.

  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.

  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.

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Comments, questions and tips

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Laura Mackay's picture
Laura Mackay
10th Nov, 2019
Loved it - but I must admit I did use ready cooked prawns and far fewer than the 400g stated and it was still great.
17th Dec, 2018
Dead easy to make; sitting down to eat within half an hour. I'm not a fish fan but the family loved it and have asked for it again. Didn't have white wine, so just added bit more stock. Really quick, healthy mid-week meal for busy evenings.
Roger Dettmer's picture
Roger Dettmer
9th Nov, 2018
Looks lovely, would halving the the ingredients - producing two servings - affect the cooking time?
3rd Aug, 2014
I love this recipe, it's my go to when time is short. Excellent, healthy fast food. I prefer to use cooked prawns.
25th Nov, 2015
Cooked this recipe with full ingredients and very good it was. If I halve the quantities do the pressure cooking times need adjustment?
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