Easy prawn risotto with peas
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.
Ingredients
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.
- Onion.
- Fresh garlic cloves.
- White wine. I used Sauvignon Blanc but any dry white wine will work.
- Chicken stock or broth. Vegetable stock, fish or seafood stock can all be used instead.
- Frozen peas. Use fresh, in-season peas if you prefer.
- Parmesan cheese.
- Butter.
- Fresh lemon juice.
- Salt and black pepper.
- Prawns/shrimp. Jumbo shrimp or large prawns are perfect. If you’re peeling your own shrimp, add the prawn shells to the stock and allow to simmer for 10 minutes to boost the flavor of the prawns into the risotto even more.
- 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 large 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 seconds. 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 and add liquid until the grains are cooked. Stir the peas into the creamy risotto, a few tablespoons butter and grated parmesan cheese then season with salt and pepper to taste. Add a generous squeeze of lemon juice and a sprinkle of lemon zest, if you wish. Return the shrimp to the pan, allowing to heat through for a minute then garnish with chives and serve.
Can I make this ahead?
Risotto is definitely a dish best served straight away. You could however cook the rice half way then spread it out on a sheet pan, cover and refrigerate overnight then finish the cooking process right before serving. Leftovers can be kept in an airtight container and heated up in a pan with a splash of stock until hot.
Risotto recipes
- Braised chicken Osso Buco with Risotto Milanese
- Instant pot tomato risotto
- Parmesan risotto with chicken and mushrooms
Ingredients
- 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
Instructions
- 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.
Absolutely delicious.
The only thing I changed was I used a finely chopped leek instead of the onion.
That sounds great! So glad you liked it, Belinda!
Delicious, so easy to make, family loved it.
thinking you meant cook 30 seconds after adding garlic and not 30 minutes?
Thanks, I fixed that.
Please fix the 30 minutes up above not just in the recipe. Thanks. Love your recipes.