Succulent, tender prawns lay atop a bed of early peas and creamy rice flavored with fresh herbs and zesty lemon in this easy-to-make Prawn and Pea Risotto recipe.
Last weekend I had a sudden urge for authentic Italian food. So out came my mother’s recipe book. After much contemplation, I finally decided to make her Lemony Prawn and Pea Risotto. And let me tell you, I am SO glad I did!
The final result was what has to be one of the greatest culinary pleasures – a plate of creamy, lemony, fragrant risotto with fresh peas and large succulent prawns.
This Prawn and Pea Risotto is truly one of the BEST Italian dishes I’ve ever had. And, this risotto recipe doesn’t take ages to make.
HOW TO MAKE PRAWN AND PEA RISOTTO
I am a huge fan of risotto! I love the creamy and filling taste. However, I am definitely not a fan of the traditional way of making it. Luckily, this risotto recipe doesn’t involve ages of stirring and a sore arm!
With about 15 minutes of prep, and 40 minutes of cooking, you’ll have a delicious and filling dinner ready to serve in an hour or less!
KITCHEN TOOLS YOU MAY NEED
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- Silpat mat or parchment paper
- large saucepan
- large skillet
- mixing bowl
- mixing spoon
- measuring cup
- measuring spoons
- baking sheet
LEMONY PRAWN AND PEA RISOTTO INGREDIENTS
This easy, lemony prawn and pea risotto recipe uses just a few common ingredients to make a mouth-watering dish you’re sure to love! You’ll find the complete list of ingredients and detailed instructions in the printable recipe at the bottom of this post.
CHEESE OR NO CHEESE?
While I added it to the ingredients and included photos of both options, seafood and cheese are not traditionally combined in authentic Italian recipes. Therefore, the grated Parmesan cheese used in this recipe is optional. Some people love the additional flavor Parmesan adds, while others don’t like it at all. It’s completely up to you.
RISOTTO RECIPE TIPS
Here are a couple of tips to help ensure your risotto recipe comes out perfectly.
Tip 1: Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
Tip 2: To incorporate even more flavor into each bite, roughly chop about half the prawns and stir into the risotto in Step 9. Then, divide the remaining whole prawns to top off each serving.
Tip 3: If you cannot find prawns, you can substitute large shrimp instead.
MORE DELICIOUS DINNER RECIPES
- SHRIMP FAJITA BOWLS WITH CILANTRO-LIME RICE
- INSTANT POT CAULIFLOWER FRIED RICE
- ONE POT SAUSAGE CASSEROLE RECIPE
Prawn and Pea Risotto
- 5 cups fish or chicken stock divided
- 1 lb large prawns (or shrimp) peeled, deveined, and tails-on
- ¼ cup extra virgin olive oil
- 1 small yellow onion finely diced
- 1 large celery stalk finely diced
- 2 garlic cloves minced
- 1½ cups Arborio rice
- ½ cup dry white wine
- 1 cup frozen peas
- 3 tbsp fresh parsley chopped
- 2 tsp fresh lemon zest preferably organic
- 1 tbsp fresh lemon juice
- 2 large organic lemons quartered
- Sea salt and black pepper to taste
- ¼ cup Parmesan cheese freshly grated (optional)
- Begin by preheating the oven to 400°F and place the top oven rack in the center position. Then line a large, rimmed baking sheet with a Silpat® baking mat or parhcment paper. Set aside.
- Next, add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
- Place the prawns in a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Then spread the shrimp into an even layer on the prepared baking sheet. Set aside.
- In a separate large skillet, heat the remaining olive oil over medium heat. Add in the onion, celery, and garlic, season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, around 4-5 minutes.
- Next, add the Arborio rice to the skillet and lightly toast, stirring continously for approximately 1-2 minutes. Pour in the wine and scontinue tirring sntil the wine is almost fully absorbed, approximately 2-3 minutes
- Add one-half cup of the warm fish or chicken stock into the skillet and stir constantly until it is absorbed into the rice, about 2-3 minutes. Repeat with the remaining stock, stirring continuously until the excess liquid is absorbed and the rice is cooked through approximately 25-30 minutes total.
- Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
- Once the peas have been added to the risotto, place the prepared prawns into the pre-heated oven and roast for around 5-6 minutes, or until they are opaque. Do not overcook. Remove from the oven and set aside.
- Once the peas are heated through, stir the fresh parsley, lemon juice, lemon zest, and grated cheese (if using) into the risotto until thoroughly combined.
- Serve immediately topped with the roasted prawns and fresh lemon wedges on the side. Garnish with additional fresh parsley and grated parmesan cheese, if desired. Enjoy!