Prawn, pea and lemon risotto

Making risotto is a very calming cooking experience. When else would you get half an hour to yourself just stirring a gorgeous pan of delicious food?! Listen to some music as you stir, or even watch or listen to a programme on your tablet or phone. It’s ‘You time’.

Apart from that you end up with a plate of creamy, lemony, fragrant risotto, one of life’s greatest culinary pleasures.
  • Serves
    4
  • Prep
    10 mins
  • Cook
    30-40 mins
  • Difficulty
    Easy
Ingredients
  • 400g bag raw prawns, defrosted if frozen*
  • 3 tablespoons of olive oil
  • 1 red chilli, deseeded, finely chopped
  • 1.5l of veg or fish stock
  • 50g butter
  • 1 white onion, chopped
  • 300g arborio rice
  • 150ml white wine
  • 200g frozen peas
  • zest and juice of 1 lemon
  • fresh grated parmesan to serve
  • Optional: Asparagus when in season. Blanch the asparagus and stir through along with the peas. Use tender stems and cut to about an inch long.
*Defrost in the fridge. Avoid prawns from the far east as they use cruel prawn farming practises.
Instructions
Melt half the butter. Add the onions and fry gently until soft but not coloured.

Stir in the rice until completely coated in butter. Pour in the wine and cook off until totally evaporated.

Add the stock, a ladleful at a time, stirring with each addition until absorbed.

Continue adding stock a ladleful at a time and stirring over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).

While you’re doing that, heat 1 tablespoon of olive oil in a large pan and fry the prawns with the chilli until the prawns have a golden colour. Set to one side.

The risotto should be creamy and slightly soupy, add the peas five minutes before end of cooking.

Stir through the chopped chilli, lemon juice and remaining olive oil.

Let the risotto rest for a few mins, then serve, topped with the lemon zest and grated parmesan
Nutrition info
Prawns are rich in the mineral selenium. Selenium is fantastic at helping Vitamin C do its job, so the lemon juice in this recipe gives plenty of C and Selenium boosts its potency. It's also great for proper thyroid function. Peas are a fantastic source of Vitamin K, which supports bone health and blood clotting.

Make every day this delicious, get a weekly eatnaturally plan!

All we are saying, is give peas a chance.
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