Lemon, Prawn and Pea Risotto
Lalkila Kitchen · Seafood · Shrimp · Rice · Main dishes · International influenced
Risotto uses rice very differently from a pot of separate-grained basmati. Stock is added in stages so the grains release starch into the surrounding liquid. Prawns and peas make this a complete pan supper. This version uses peeled prawns and prepared fish stock to keep the shopping and cooking process easier to follow.
Ingredients
- 400 g raw peeled prawns, thawed if frozen
- 3 tbsp olive oil
- 1 red chilli, finely chopped
- 1.5 litres hot fish stock, used as needed
- 50 g butter
- 1 onion, chopped
- 300 g risotto rice, such as arborio
- 150 ml white wine
- 200 g frozen peas
- 1 lemon, zest and juice
Method
- Keep stock hot. Soften onion in half the butter in a wide pan. Stir in rice, then wine; let the liquid reduce.
- Add hot stock in small ladlefuls, stirring regularly and adding more as it is absorbed.
- When rice is nearly tender, add prawns, peas and chilli. Continue adding stock until rice is tender with a little bite and prawns are pearly and opaque throughout.
- Stir in remaining butter, olive oil and lemon juice to taste. Keep the texture loose, then finish with lemon zest.
Cooking notes
The stock quantity is a supply, not a command to pour it all in. Taste rice for doneness as the liquid reduces. Add seafood near the end so it can finish without a prolonged boil. Fish stock and shellfish make this unsuitable for a vegetarian table. If you do not use wine, the source can be adapted with extra stock, but the flavour will change.
Pantry shopping at Lalkila.com
For cooking and serving, explore Rice & Grains and Cookware. Read the actual product details and obtain fresh ingredients locally as needed.
More recipes
- Tandoori-Spiced Chicken Shawarma with Naan
- Roast Sweet Potato Salad with Black Beans and Avocado
- Shrimp curry with yoghurt tomato and cream
Source and adaptation
Adapted from Barney Desmazery’s Lemony prawn & pea risotto, Good Food. Original recipe.
Used 400 g peeled prawns rather than the source’s shell-on weight, omitted shell-stock preparation, defined its small glass of wine as 150 ml and used both halves of the listed butter. Prawns are added near the end.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.