This Lemony Prawn and Pea Risotto recipe is the perfect dish for a summer night. The elegant flavors of the lemon and peas are enhanced by their compatibility with each other. The light, the fresh texture is a perfect dish to enjoy during any occasion or mood that you may be in! It's a quick and easy recipe that can be on the table in under an hour, making it perfect for a weeknight meal.
To make this recipe even easier
And leftovers reheat well, so it's great for meal prep. To make this recipe even easier, you can use frozen peas instead of fresh ones. Just be sure to thaw them before adding them to the risotto. This Lemony Prawn and Pea Risotto is sure to become a new family favorite.
The perfect weeknight meal
Adding seafood to a classic risotto dish is also a great way to give it a unique twist. This Lemony Prawn and Pea Risotto recipe does just that, blending the sweetness of peas with the succulent flavour of prawns.
The dish is also lightly seasoned with lemon, giving it a refreshing zesty taste. Best of all, it can be easily made in under 30 minutes, making it the perfect weeknight meal. Simply sauté the rice in olive oil until it is translucent, then add in the prawns and peas. After a few minutes, pour in the chicken broth and lemon juice. After the rice is cooked, stir in some Parmesan cheese and serve,
Tip 1: Substitute large wild-caught shrimp if prawns are not available.
Tip 2: Do not rinse the Arborio rice before cooking. The extra starch will help create the signature creamy texture of this dish.
Tip 3: To make the risotto even more flavorful, chop half the prawns into smaller pieces and add them to the pot in Step 9. Then, divide the remaining whole prawns between each serving.
Prep time: 15 minutes
Cook time: 35-40 minutes
5 cup fish or chicken stock, divided
1 lbs. large prawns (or shrimp), peeled, deveined, and tails-on
¼ cup extra virgin olive oil, divided
1 small yellow onion, finely diced
1 large stalk of celery, finely diced
2 garlic cloves, minced
Sea salt and black pepper, to taste
1½ cup Arborio rice
½ cup dry white wine
1 cup frozen peas
3 tablespoon fresh parsley, chopped
2 teaspoon fresh lemon zest, preferably organic
1 tablespoon fresh lemon juice
¼ cup Parmesan cheese, freshly grated (optional)
2 large organic lemons, quartered
- Put the oven rack in the middle of the oven and preheat it to 400 degrees Fahrenheit. Then, line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
- Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
- Put the prawns in a bowl and add 2 tablespoons of olive oil. Add salt and black pepper to taste, then mix everything together. Spread out the shrimp on a baking sheet that is covered with foil or parchment paper. Set aside
- In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4-5 minutes.
- Add the Arborio rice to the skillet and stir it around until it is light brown. Pour in the wine and keep stirring until the wine is almost gone.
- Add one-half cup of warm fish or chicken stock to the skillet and stir constantly until it is absorbed into the rice. Add the remaining stock and stir continually until the excess liquid is absorbed and the rice is cooked through. This will take approximately 25-30 minutes total.
- Add the peas to the risotto in the last 5 minutes of cooking and stir to combine. Season with additional salt and black pepper, if desired.
- After you add the peas to the risotto, put the prawns in the oven. The oven should be preheated first. Cook them for 5-6 minutes or until they are opaque. Don't overcook them. When they are done, take them out of the oven and set them aside.
- When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if using) into the risotto. Stir until it is all mixed in. Serve immediately with roasted prawns on top.