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Easy prawn risotto with peas
Creamy prawn risotto with peas with lemon and garlic is an easy, delicious dinner recipe perfect for spring.
Course
Dinner
Cuisine
Italian
Keyword
prawn and pea risotto, Prawn risotto, prawn risotto recipe
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
525
kcal
Author
Alida Ryder
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.
Nutrition
Calories:
525
kcal
|
Carbohydrates:
92
g
|
Protein:
9
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
947
mg
|
Potassium:
256
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
779
IU
|
Vitamin C:
17
mg
|
Calcium:
28
mg
|
Iron:
5
mg