Succulent, tender prawns lay atop a bed of early peas and creamy rice flavored with fresh herbs and zesty lemon in this easy Prawn and Pea Risotto recipe.
Kelly Reci
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Ingredients
5cupsfish or chicken stockdivided
1lblarge prawns (or shrimp)peeled, deveined, and tails-on
¼cupextra virgin olive oil
1smallyellow onionfinely diced
1largecelery stalkfinely diced
2garlic clovesminced
1½cupsArborio rice
½cupdry white wine
1cupfrozen peas
3tbspfresh parsleychopped
2tspfresh lemon zestpreferably organic
1tbspfresh lemon juice
2largeorganic lemonsquartered
Sea salt and black pepperto taste
¼cupParmesan cheesefreshly grated (optional)
Instructions
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!