Prawn and Pea Risotto
A creamy Italian classic with sweet peas and plump prawns, finished with parmesan and lemon zest.
The secret to a great risotto lies in patience and good stock. We take our time adding warm stock a ladleful at a time, stirring gently, allowing the rice to release its starch and create that signature creamy texture. The prawns are added at the end so they stay tender and juicy, while the peas are stirred in just before serving to keep their vivid colour and slight crunch.
A final hit of lemon zest and a shower of freshly grated Parmesan lift everything, balancing the richness with a fresh, zesty note. Serve it in shallow bowls with extra Parmesan and a twist of black pepper for a truly memorable dish.
Ingredients
- 1.2 litres vegetable or fish stock
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 300 g arborio rice
- 120 ml dry white wine
- 250 g raw prawns, peeled and deveined
- 150 g fresh or frozen peas
- 50 g unsalted butter, cold, cubed
- 60 g freshly grated Parmesan, plus extra for serving
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, to garnish
Instructions
- Pour the stock into a saucepan and keep it warm over low heat.
- Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium heat. Add the onion and cook, stirring occasionally, for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
- Add the rice and stir to coat every grain with the oil. Toast for 2 minutes until the edges look slightly translucent, then pour in the wine. Stir constantly until the wine is fully absorbed.
- Begin adding the warm stock one ladleful (about 120 ml) at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 18–20 minutes, until the rice is creamy and al dente. You may not need all the stock.
- While the rice is cooking, season the prawns with a pinch of salt and pepper. In a separate pan, heat a drizzle of olive oil over medium-high heat and sear the prawns for 1–2 minutes per side until just pink and opaque. Remove from the pan and set aside.
- When the rice is nearly done – after about 15 minutes of stock additions – stir in the peas. Continue cooking for another 3–5 minutes, adding stock as needed, until the peas are tender and the rice is perfectly cooked.
- Remove the pot from the heat. Stir in the butter and Parmesan until melted and creamy. Gently fold in the seared prawns and any resting juices, along with the lemon zest. Season to taste with salt and pepper.
- Serve immediately in warm bowls, garnished with fresh parsley and extra Parmesan.
Cook’s tips
- Use a well-flavoured stock – homemade is best, but a good quality store-bought fish or vegetable stock works well.
- Don't rinse the rice; the starch is essential for creaminess.
- The risotto should be slightly loose and flowing – it will tighten as it sits.
- Stir frequently but not constantly; a gentle stir every few minutes is enough.
Substitutions
- Swap the white wine for an equal amount of extra stock if you prefer alcohol-free.
- Use frozen peas instead of fresh; add them straight from the freezer and adjust cooking time.
- For a dairy-free version, use a plant-based butter and omit the Parmesan or use a vegan alternative.
Storage & reheating
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of stock or water over low heat, stirring often.
FAQ
Can I use frozen prawns?
Yes, frozen prawns work well. Thaw them thoroughly in the refrigerator overnight, then pat dry before searing to ensure they brown nicely rather than steam.
What if I don't have arborio rice?
Carnaroli or vialone nano rice are excellent substitutes. They have similar high-starch content and produce a creamy risotto. Avoid long-grain rice as it won't achieve the same texture.
How do I know when the risotto is done?
The rice should be tender but still have a slight bite – al dente. The overall texture should be creamy and slightly loose, not thick and sticky. Test a grain; it should be soft on the outside with a tiny firm centre.
Can I make this ahead of time?
Risotto is best served immediately, but you can partially cook it. Stop about 5 minutes before the rice is done, spread it on a tray to cool, then refrigerate. To finish, bring it back to a simmer with extra stock and continue cooking until creamy.
