A simple, one-pan prawn and pea risotto using frozen ingredients, ready in 30 minutes.
A Prawn and Pea Risotto (also known as shrimp risotto) is one of those meals that feels a bit special but doesn't actually require much effort. It's fresh, filling, and ready in about 30 minutes, making it ideal for midweek.
This version is made in one pan, with minimal stirring, and mostly relies on ingredients you probably already have to hand. Frozen prawns and peas add a slight sweetness, which pair beautifully with the freshness of lemons and parsley.
Why this prawn and pea risotto is worth making
Risotto has a reputation for being high-maintenance. In reality, it doesn't need constant attention to turn out well. This recipe works because it's:
- Low effort: quick to prepare with simple ingredients.
- Flexible: relies on frozen, go-to ingredients.
- Balanced: the right mix of sweetness, freshness and creaminess.
- Practical: ready in just 30 minutes, perfect for busy weeknights.
Risottos are easy go-to recipes and great for using up leftovers. My Chicken and Chorizo Risotto is perfect for using up leftover cooked chicken. If you enjoy the fresh flavours of peas and lemons, try my Salmon Risotto where you can use salmon fillets or smoked salmon. For another store-cupboard ingredient risotto, try my Creamy Tomato and Mascarpone Risotto.
Jump to:
- Why this prawn and pea risotto is worth making
- Ingredients
- How to Make Prawn and Pea Risotto
- Top Tip
- Substitutions and Variations
- How to Defrost Prawns Quickly
- What to serve with Prawn and Pea Risotto
- Storage
- Sustainability
- FAQs and Troubleshooting for Prawn and Pea Risotto
- Related
- More Easy Risotto Recipes
- 📖 Recipe
- 💬 Reviews
Ingredients
A prawn and pea risotto is particularly handy when the fridge is looking a bit bare.
- Prawns: Large or king prawns are best as they stay juicy. Raw prawns are ideal, as they're harder to overcook. Frozen prawns are convenient and work well here.
- Risotto Rice: Arborio or Carnaroli rice work best in risottos as they are naturally starchy and give that nice creamy texture. Do not rinse the rice before using as you will wash away the starch. Basmati rice or ordinary long-grain rice is not recommended.
- Vermouth or white wine: Adds a bit of acidity and depth. You can leave it out if you prefer.
- Stock: Fish stock gives the best flavour, though vegetable stock is a perfectly acceptable substitute. Stocks vary in saltiness, so it's worth tasting before seasoning.
- Peas: Frozen peas are ideal, with no prep required, and can be added from frozen.
- Fresh Lemons: Both juice and zest help lift the dish and stop it feeling overly rich.
- Parmesan Cheese: Not traditional with fish, but it works well here. Grano Padano is a good, often cheaper alternative.
See recipe card for quantities.
How to Make Prawn and Pea Risotto
If you're using frozen prawns, defrost them first (see tip below). Peas can go straight in from frozen.
Step 1: Base
Melt the butter in a large saucepan. Add the onion and cook gently for 5 minutes until soft.
Step 2: Rice
Stir in the rice and cook for 2 minutes, coating it in the butter. Add the wine or vermouth and let it cook down.
Step 3: Stock
Pour in the stock and season lightly with salt and black pepper.
Step 4: Simmer
Bring to a gentle simmer, cover with a lid and turn the heat down low. Cook for 15 to 20 minutes, stirring occasionally.
Step 5: Prawns
Add the prawns and peas for the final 3-4 minutes.
Step 6: Lemon
Stir in the lemon juice, half the zest and the parmesan. Leave to rest for 5 minutes before serving. Finish with parsley and the remaining lemon zest.
Top Tip
Prawns cook very quickly. As soon as they turn pink, they're done. Any longer and they'll start to lose their tenderness.
Substitutions and Variations
Risottos are a great way to use up small amounts of leftovers and variations and substitutions can help reduce your food waste.
- Vegetables: You could also use asparagus, tenderstem broccoli, green beans, edamame beans or leeks. Boil or steam asparagus and broccoli separately for a few minutes before adding to your risotto.
- Herbs: Parsley gives a fresh flavour, but chives are also a good option.
- Gluten Free: Arborio rice is naturally gluten-free. Check stock cubes carefully as some bouillon powders contain gluten. Check out this collection of more gluten-free recipes.
How to Defrost Prawns Quickly
Place frozen prawns in a bowl of cold water. They'll defrost in 10-15 minutes, which is usually all you need.
What to serve with Prawn and Pea Risotto
This risotto is perfectly good on its own, but you could add:
- A simple green salad.
- Steamed green vegetables.
- A side of crusty bread.
Finish with extra lemon zest and fresh parsley.
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Storage
Risotto is best eaten straight away. If you do have leftovers:
- Store in the fridge for 1-2 days
- Reheat until piping hot.
- Add a splash of stock to loosen.
It doesn't freeze particularly well, as the rice tends to lose its creamy texture.
Sustainability
If possible, choose prawns with the MSC Blue label, which indicates they come from sustainable sources. Buying responsibly sourced fish helps protect marine ecosystems and future fish stocks. Find more sustainable seafood recipes here or check out your Foodprint.
FAQs and Troubleshooting for Prawn and Pea Risotto
Risotto continues to absorb liquid as it rests. If it thickens too much, simply stir in a little extra hot stock or water before serving to loosen it back to a creamy consistency.
Prawns become rubbery when they're overcooked. Add them right at the end and cook only until they turn pink. If using cooked prawns, they just need warming through, not cooking again.
Risotto can taste flat if the stock is weak or under-seasoned. Use a good quality stock, season gradually and finish with lemon juice, zest and parmesan to lift and balance the flavours.
Related
Looking for other prawn based recipes? Try these:
More Easy Risotto Recipes
Try these other easy risotto recipes:
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📖 Recipe
Prawn and Pea Risotto with Lemon
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Equipment
- 1 Large pan with lid
- 1 Bowl for defrosting prawns
- 1 Grater
- 1 Measuring Jug
Ingredients
- 20 g butter organic
- 1 onions organic, peeled and diced
- 400 g arborio rice organic
- 150 ml vermouth or white wine organic, fairtrade
- 1 litre fish stock or vegetable stock
- 400 g prawns MSC certified
- 200 g frozen peas organic
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 2 lemons organic, fairtrade, juice and zest of
- 40 g Parmesan cheese organic, grated
- 20 g fresh parsley organic, chopped
Instructions
- Melt the butter in a large saucepan. Add the onion and cook gently for 5 minutes until soft.20 g butter, 1 onions
- Stir in the rice and cook for 2 minutes, coating it in the butter. Add the wine of vermouth and let it cook down.400 g arborio rice, 150 ml vermouth or white wine
- Pour in the stock and season lightly with salt and black pepper.1 litre fish stock, 1 dash salt, 1 dash black pepper
- Bring to a gentle simmer, cover with a lid and turn the heat down low. Cook for 15-20 minutes, stirring occasionally.
- Add the prawns and peas for the final 3-4 minutes.400 g prawns, 200 g frozen peas
- Stir in the lemon juice, half the zest and the parmesan. Leave to rest for 5 minutes before serving. Finish with parsley and the remaining lemon zest.2 lemons, 40 g Parmesan cheese, 20 g fresh parsley
Notes
Ingredient Notes
- Prawns: Large or king prawns are best as they stay juicy. Raw prawns are ideal, as they're harder to overcook. Frozen prawns are convenient and work well here.
- Risotto Rice: Arborio or Carnaroli rice work best in risottos as they are naturally starchy and give that nice creamy texture. Do not rinse the rice before using as you will wash away the starch. Basmati rice or ordinary long-grain rice is not recommended. -
- Vermouth or white wine: Adds a bit of acidity and depth. You can leave it out if you prefer.
- Stock: Fish stock gives the best flavour, though vegetable stock is a perfectly acceptable substitute. Stocks vary in saltiness, so it's worth tasting before seasoning.
- Peas: Frozen peas are ideal, no prep required and can be added from frozen.
- Fresh Lemons: Both juice and zest help lift the dish and stop it feeling overly rich.
- Parmesan Cheese: Not traditional with fish, but it works well here. Grano Padano is a good, often cheaper alternative.
Storage
Risotto is best eaten straight away. If you do have leftovers:- Store in the fridge for 1-2 days
- Reheat until piping hot.
- Add a splash of stock to loosen.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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