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One of the most delicious Italian dishes you’ll ever enjoy is a creamy risotto. And it’s even better when it’s aLemony Prawn and Pea Risotto.
Lemony Prawn and Pea Risotto is so creamy!
The rich creaminess from the arborio rice really compliments the prawns. I particularly enjoy serving this dish for lunch as it’s just right to enjoy a bit of decadent risotto. But you can also enjoy it for dinner.
In fact, when it comes to risotto, it’s a fair question to ask if it’s a main dish or a side dish. And the answer is that it can be served as either one. I find when serving a risotto with prawns, it’s satisfying as a main course, but others may like to serve it as a side dish alongside your favorite grilled fish. Either way, it’s absolutely delicious.
Enjoy our prawn risotto with or without parmesan
Most Italian dishes with seafood don’t combine seafood with dairy. This recipe can be made with or without parmesan. We think it’s really yummy both ways. So make it how it pleases you. It will still be rich and creamy without the addition of the parmesan cheese.
In fact, we’ve photographed the recipe both ways so you can get an idea of what to expect. The photos in the white bowl have parmesan, and the photos in the blue bowl do not.
Making Risotto is simple with our easy steps
Now, making risotto is known to be a little bit of a labor of love. We’ve broken this recipe down to make it as simple as possible, and we find that it’s really quite simple. Just take it step by step, and you’ll have some delicious risotto before you know it!
You may enjoy some of our other delicious Italian dishes (or Italian inspired) too. Why not give one of these a try?
- Chicken Caesar Wrapsmade in the Instant Pot are perfect for when you need to get a quick, easy supper on the table.
- Sheet Pan Lemon Roasted Chicken Thighs with Vegetablesare another great recipe for a simple healthy meal.
- Roasted Artichoke and Mozzarella Saladis a twist on a classic antipasto recipe and makes a great first course.
Ingredients you need to make Lemony Prawn and Pea Risotto
- 5 c. fish or chicken stock, divided
- 1 lbs. large prawns (or shrimp), peeled, deveined, and tails-on
- ¼ c. extra virgin olive oil, divided
- 1 small yellow onion, finely diced
- 1 large stalk celery, finely diced
- 2 garlic cloves, minced
- Sea salt and black pepper, to taste
- 1½ c. Arborio rice
- ½ c. dry white wine
- 1 c. frozen peas
- 3 T. fresh parsley, chopped
- 2 t. fresh lemon zest, preferably organic
- 1 T. fresh lemon juice
- ¼ c. Parmesan cheese, freshly grated (optional)
- 2 large organic lemons, quartered
- Garnish with additional fresh parsley and grated cheese, if desired.
Tips for Making Lemony Prawn and Pea Risotto
Substitute large wild-caught shrimp if prawns are not available.
Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
To incorporate even more flavor into each bite, roughly chop half the prawns and stir into the risotto in Step 9. Then, divide the remaining whole prawns to top off each serving.
If you will be deveining the prawns yourself and haven’t done it before, Gordon Ramsay has a great video on how to do it. He makes the task so easy.
How to make Lemony Prawn and Pea Risotto
- Place the top oven rack in the center position and pre-heat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
- Add the prawns to a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread 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 the onion, celery, and garlic. Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
- Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
- Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually 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 are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
- When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, 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. Enjoy!
Print and Save the Recipe
Lemony Prawn and Pea Risotto
Jennifer Quisenberry
Our Lemony Prawn and Pea Risotto is so creamy and delicious. You can make it with prawns or with jumbo shrimp.
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Prep Time15minutes mins
Cook Time40minutes mins
Total Time55minutes mins
CourseEntree, Main Course, Side Dish
CuisineItalian
Servings6
Calories821 kcal
Ingredients
- 5 c. fish or chicken stock divided
- 1 lbs. large prawns or shrimp, peeled, deveined, and tails-on
- ¼ c. extra virgin olive oil divided
- 1 small yellow onion finely diced
- 1 large stalk celery finely diced
- 2 garlic cloves minced
- Sea salt and black pepper to taste
- 1½ c. Arborio rice
- ½ c. dry white wine
- 1 c. frozen peas
- 3 fresh parsley chopped
- 2 t. fresh lemon zest preferably organic
- 1 fresh lemon juice
- ¼ c. Parmesan cheese freshly grated (optional)
- 2 large organic lemons quartered
- Garnish with additional fresh parsley and grated cheese if desired.
Instructions
Place the top oven rack in the center position and pre-heat the oven to 400°Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
Add the prawns to a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread 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 the onion, celery, and garlic. Season salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
Add the Arborio rice to the skillet and lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually 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 are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if usininto the risotto until thoroughly combined. Serve immediately topped with the roasted prawns and fresh lemon wedges on the side. Enjoy!
Notes
Tip 1: Substitute large wild-caught shrimp if prawns are not available.
Tip 2: Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
Tip 3: To incorporate even more flavor into each bite, roughly chop half the prawns and stir into the risotto in Step 9. Then, divide the remaining whole prawns to top off each serving.
Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories:821kcal
KeywordLemony Prawn and Pea Risotto
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Jennifer Quisenberry
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.
FAQs
What's the difference between risotto and rice? ›
Despite its appearance, risotto is not a type of rice but an Italian dish made with a special high-starch, short-grain rice such Italian Arborio, Carnaroli, or Vialone Nano rice. This special kind of rice can absorb quite a bit of liquid without becoming mushy.
How much risotto rice per person? ›As a general rule, 60g per person is perfect for a starter, light meal, or if you've bulked out the dish with other ingredients. For more generous portions, go with 75g each. Whatever type of risotto you're making, use piping hot stock – it means the grains will start to soften and cook straight away.
How long does it take risotto rice to cook? ›Step 5Reduce heat to medium and pour a few ladlefuls of warm stock into pan and cook, stirring gently until stock is absorbed. Continue to cook, repeating adding a few ladlefuls of stock and stirring until stock is absorbed before adding more, until rice is al dente, about 20 minutes.
What is risotto rice? ›Risotto is an Italian dish made by cooking a starchy, short grain rice like arborio with stock until it becomes creamy. When you serve it on a plate, risotto should spread out into a silky, spoonable pool.
Is risotto healthier than rice? ›Arborio rice, harvested in Italy, is filled with goodness and nutrients. It may be somewhat starchier than other long-grain white rice. However, it isn't that high in carbs and is healthier than regular rice.
What is the secret to risotto? ›Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.
Is risotto a full meal? ›Basic risotto is rich, creamy, and delicious, but it's not a complete meal on its own. Simple additions like shrimp or perfectly poached eggs can turn this side into a main dish. And the list doesn't stop there. We have tons of ways to turn regular risotto into a dream-worthy dinner.
Should you wash risotto rice? ›When it comes to risotto, never — we repeat, never! — rinse rice. Since starch is such a fundamental component of the dish, La Cucina Italiana urges against stepping foot near a sink, as washing will simply rid the plump grains of their vital starches.
How much rice do I need for a 2 person risotto? ›Risotto for two people: ¾ cup of rice, at least 2 ¼ cups of broth. Risotto for four people: 1.5 cups of rice, at least 4.5 cups of broth or a little over 1 liter. Risotto for six people: 2.5 cups of rice, 7.5 cups of broth, almost 2 liters.
How do chefs make risotto so fast? ›The key, instead, is to undercook the risotto and cool it rapidly to prevent that rice from overcooking, so you can easily finish cooking it later.
Should you stir risotto when cooking? ›
"Don't stress about constantly stirring risotto," Salvatore says. "It's much better to stir once every 30 seconds and trust the cooking process to do its thing." Over-stirring is one way to quickly ruin a risotto's texture.
Should you wash risotto rice first? ›Does risotto rice need to be rinsed before cooking? No, don't rinse the rice! Rinsing will wash off the starch which is so important to get the right texture. Without it, your risotto may come out watery and thin instead of thick and velvety.
Why is risotto so tasty? ›Risotto has a rich and savory taste from a combination of ingredients. The Arborio rice absorbs the flavors of the sautéed onions, garlic, and other ingredients used in the recipe. Adding dry white wine provides a subtle acidity and depth of flavor. The dish is often finished with grated Parmesan cheese.
Do you need cheese for risotto? ›Most risotto recipes also include butter and cheese. We're totally on board with these additions because they're delicious, but they're not strictly necessary.
Does any rice work for risotto? ›The best rice varieties for risotto have plump, short- to medium-grains, with a high-starch content. This is what gives risotto its trademark creamy texture. While Italians have several varieties of risotto rice to choose from, here in the States, Arborio is the most widely used.
Does risotto taste like rice? ›Risotto is a creamy Italian dish that tastes a lot like the rice version of mac and cheese. Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding small amounts of liquid at a time.
Can you cook risotto rice like normal rice? ›How to Cook Arborio Rice. You can cook Arborio rice as you would regular rice: In a medium, heavy-bottomed pot or saucepan, bring 2 cups of salted water to boil over medium-high heat. Add 1 tablespoon of olive oil or butter, return to a boil, and then add 1 cup of Arborio rice. Cover and reduce heat to medium-low.
Is risotto just cheesy rice? ›Risotto is defined as a northern Italian rice dish cooked and stirred with broth until it reaches a creamy consistency. At its most classic and introductory level risotto is simple — some butter, onions, maybe wine, short- or medium-grain rice, and broth, finished with Parmesan.