Prawn risotto (shrimp risotto) with peas is an easy, delicious dinner recipe. It’s the kind of food I love eating out of a bowl while sitting on the couch but it works beautifully for a dinner party too.
As with all risotto recipes, you need the right rice. The one I use most often is Arborio rice because it is easily sourced and most supermarkets carry arborio rice. Carnaroli rice is another great risotto rice but can be harder to find. Onion and garlic along with white wine and parmesan cheese gives a ton of flavour to the risotto. Adding peas to this prawn risotto recipe is optional and can be substituted with asparagus if preferred. I always use frozen prawns/shrimp but prefer using whole prawns that I peel and devein myself. I find that buying prawns that aren’t already peeled results in prawns that are plump, juicy and sweet. But feel free to use ready-peeled and deveined prawns, if preferred.
- Risotto rice. Arborio/Carnaroli.
- Olive oil.
- Fresh garlic cloves.
- White wine. I used Sauvignon Blanc but any dry white wine will work.
- Chicken stock or broth. Fish or seafood stock can also be used.
- Frozen peas. Use fresh, in-season peas if you prefer.
- Parmesan cheese.
- Fresh lemon juice.
- Salt and pepper.
- Chives, for serving. (optional) Parsley can be substituted.
How to make prawn risotto
- Prepare and cook the prawns: Peel and devein the prawns than add to a medium mixing bowl. Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat. Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
- Make the risotto: In the same pan, over medium heat, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent. Add the garlic and cook for 30 minutes. Pour in the rice and stir. Pour in the white wine and allow to reduce. Reduce to low heat and add a ladle of stock at a time, stirring regularly. This regular stirring agitates the rice and allows it to release starch, creating a creamy texture. Continue to simmer until the rice is cooked. Stir in the peas, a few tablespoons butter and grated parmesan cheese then season with salt and pepper to taste. Add a generous squeeze of lemon juice. Return the shrimp to the pan, allowing to heat through for a minute then garnish with chives and serve.
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Easy prawn risotto with peas
- 2 cups risotto rice
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 1 cup white wine
- 4 cups stock
- 1 cup frozen peas
- ½ cup parmesan cheese
- 2 tbsp butter
- lemon juice to taste
- salt and pepper to taste
- 500 g (1lb) prawns/shrimp peeled and deveined (if using whole prawn, you'll need 800g/1½lbs)
- 2 tbsp fresh chives finely chopped
- Peel and devein the prawns than add to a medium mixing bowl.
- Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
- Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
- In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
- Add the garlic and cook for 30 seconds. Pour in the rice and stir.
- Pour in the white wine and allow to reduce.
- Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
- Stir in the peas, butter and parmesan then season with salt and pepper to taste.
- Add a generous squeeze of lemon juice.
- Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.