A Prawn and Pea Risotto or Shrimp Risotto is full of fresh flavours and ready in just 30 minutes. A one-pan meal with minimal stirring, it's a brilliant storecupboard staple as you can use frozen prawns and peas. The slight sweetness of prawns and peas and the creamy texture of the risotto are contrasted beautifully with the freshness of lemons and parsley.
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Risottos are easy go-to recipes and there is minimal stirring. There are so many varieties and they are great for using up leftovers. My Chicken and Chorizo Risotto is perfect for using up leftover cooked chicken as you don't need very much. 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 risotto using mainly store cupboard ingredients, try my Creamy Tomato and Mascarpone Risotto.
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Ingredients
A prawn and pea risotto is perfect for when you can't get to the shops as it can be made from store cupboard ingredients.
- Prawns - use large or king prawns as they have a juicier texture. Uncooked prawns are best as there is less chance of overcooking them but you can also use cooked ones. Prawns should be deveined and deveined prawns are widely available. Check the frozen section.
- Arborio Rice - this is a special risotto rice. You can also use Carnaroli rice, but this is less widely available. Arborio rice is starchy and gives the risotto that nice creamy texture. A risotto won't work with other varieties of rice. Don't rinse the arborio rice before cooking as you will rinse away the starch that is needed for the creamy texture.
- Vermouth or white wine - adding vermouth or white wine to risotto gives it a little acidity. You can leave it out if you prefer.
- Fish Stock - using fish stock gives the best flavour, but if you don't have any I recommend vegetable stock instead. The salt content of stocks can vary so check before adding your seasoning.
- Fresh Lemons - the lemon juice cuts through the creaminess and lifts the flavour. If you don't have fresh lemons, add a splash of bottled lemon juice.
- Parmesan Cheese - this adds to the creamy texture. Italians don't always use parmesan cheese with fish, but in this recipe, it works well. You can also use Grano Padano cheese which is often cheaper.
See recipe card for quantities.
Instructions
This prawn risotto recipe takes around 30 minutes to make. If you are using frozen prawns, quickly defrost them in a bowl of cold water (see tip below). Peas can be added frozen.
Heat the butter in a large saucepan and when it is bubbling, add the onion and cook over a medium heat for 5 minutes.
Add the rice and stir it around so it is well coated in the butter. Fry for 2 minutes. Pour in the wine or vermouth and stir until it has all evaporated. The alcohol will evaporate off but you can skip the wine if you prefer.
Pour in the stock and season with salt and black pepper.
Bring the pan to a simmer then cover with a tight fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened, stirring occasionally.
Add the prawns and the peas during the last 3 - 4 minutes so they heat through.
Stir in the lemon juice, half the zest, and the parmesan. Let it rest for 2 - 5 minutes to allow it to go creamy. Sprinkle with fresh parsley and the remaining lemon zest and serve.
Top Tip
Don't overcook the prawns or they will have a rubbery texture. Raw prawns are cooked when they turn pink.
Substitutions
Risottos are a great way to use up small amounts of leftovers so I always like to offer some easy substitutions to help reduce food waste.
- Vegetables - I've used frozen peas in this recipe as they have a nice sweetness that goes well with prawns. You could also use other green vegetables such as green beans, edamame beans, tenderstem broccoli, or asparagus. Boil or steam them for a few minutes separately before adding them to your risotto.
- Herbs - fresh parsley is my favourite but you could also use fresh chives.
- Gluten Free - While risotto rice (Arborio rice) is gluten-free, some of the other ingredients may contain traces of gluten. Stock cubes are generally gluten-free but some bouillon stock cubes can contain flavorings and preservatives that have gluten.
How to quickly defrost Prawns
To defrost prawns quickly and safely, place them in a bowl of cold water. It will take 10 - 15 minutes for them to defrost, which is all you need.
Equipment
- You will need a large pan or stove top casserole dish.
- A large bowl to defrost the prawns (if using frozen).
- A cheese grater for the parmesan cheese and lemon zest.
- A measuring jug for the stock.
Sustainability
Buy prawns that carry the MSC Blue label to certify they are from sustainable sources. Buying fish and shellfish from sustainable sources is important as it means that fish stocks are not overfished and remain healthy. It also means the fish has been caught in a way that is not damaging to the marine environment.
What to serve with Prawn and Pea Risotto
You can serve this prawn risotto as a main meal or a smaller portion for lunch. Whilst you don't necessarily need any side dishes, you could serve with a green salad, or green vegetables or a side of crusty bread. Serve with some lemon zest and fresh parsley over the top.
Storage
A risotto is best eaten as soon as it is cooked. As it contains fish, you can store this prawn and pea risotto in the fridge for just 1 -2 days. Make sure it is piping hot when you reheat it. You may also need to add a little extra stock to loosen it. A risotto unfortunately doesn't freeze well as the texture of the rice goes hard and grainy.
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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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
- Heat the butter in a large saucepan and when it is bubbling, add the onion and cook over a medium heat for 5 minutes.20 g butter, 1 onions
- Add the rice and stir it around so it is well coated in the butter. Fry for 2 minutes. Pour in the wine or vermouth and stir until it has all evaporated. The alcohol will evaporate off but you can skip the wine if you prefer.400 g arborio rice, 150 ml vermouth or white wine
- Pour in the stock and season with salt and black pepper.1 litre fish stock, 1 dash salt, 1 dash black pepper
- Bring the pan to a simmer then cover with a tight fitting lid and turn the heat down low. Cook for 15 - 20 minutes until the rice is softened, stirring occasionally.
- Add the prawns and the peas during the last 3 - 4 minutes so they heat through.400 g prawns, 200 g frozen peas
- Stir in the lemon juice, half the zest, and the parmesan. Let it rest for 2 - 5 minutes to allow it to go creamy. Sprinkle with fresh parsley and the remaining lemon zest and serve.2 lemons, 40 g Parmesan cheese, 20 g fresh parsley
Notes
Ingredient Notes
- Prawns - use large or king prawns as they have a juicier texture. Uncooked prawns are best as there is less chance of overcooking them but you can also use cooked ones. Prawns should be deveined and deveined prawns are widely available. Check the frozen section.
- Arborio Rice - this is a special risotto rice. You can also use Carnaroli rice, but this is less widely available. Arborio rice is starchy and gives the risotto that nice creamy texture. A risotto won't work with other varieties of rice. Don't rinse the arborio rice before cooking as you will rinse away the starch that is needed for the creamy texture.
- Vermouth or white wine - adding vermouth or white wine to risotto gives it a little acidity. You can leave it out if you prefer.
- Fish Stock - using fish stock gives the best flavour, but if you don't have any I recommend vegetable stock instead. The salt content of stocks can vary so check before adding your seasoning.
- Fresh Lemons - the lemon juice cuts through the creaminess and lifts the flavour. If you don't have fresh lemons, add a splash of bottled lemon juice.
- Parmesan Cheese - this adds to the creamy texture. Italians don't always use parmesan cheese with fish, but in this recipe, it works well. You can also use Grano Padano cheese which is often cheaper.
Storage
A risotto is best eaten as soon as it is cooked. You can store this prawn and pea risotto in the fridge for just 1 -2 days. Make sure when you reheat it that it is piping hot. You may also need to add a little extra stock to loosen it. A risotto doesn't freeze well as the texture of the rice goes hard and grainy.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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