Lemony prawn & pea risotto

Lemony prawn & pea risotto

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(90 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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DawnKnowles's picture
28th Jun, 2020
The same as other reviews, I added the peas and prawns in at the end, to prevent them being over cooked. I used sugar snap peas. It was delicious, family loved it. Lovely to cook x
Neil Dent's picture
Neil Dent
28th Mar, 2020
The cooking instructions make hardly any sense, it's like this is a hotch-potch of two different recipes! Sort it out BBCGF!
31st Jul, 2019
Although this was very tasty I cannot give it a higher rating because the instructions are so badly written. You use half the butter to 'sweat the onions' but what about the other half? Also, the recipe suggests you cook the prawns and peas for 25-30 minutes. If you did that, the prawns would turn to rubber and the peas to mush! I would expect better from BBC Good Food.
Neil Dent's picture
Neil Dent
28th Mar, 2020
Exactly right
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!


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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