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EASY PRAWN RISOTTO WITH PEAS

Easy Prawn Risotto With Peas

Lemony and creamy prawns Risotto With Peas is a delightful, hearty, and easy dish made with juicy shrimp, rice, lemon juice, and homemade stock.

Ready in only 30 minutes, this restaurant-quality risotto with prawns and peas is perfect for a weeknight dinner as well as a romantic date night or a dinner party!

Easy Prawn Risotto With Peas Recipe

What do you Need to Make an Easy Prawn Risotto with Peas Recipe

This delicious prawns risotto with peas is low in saturated fat, this summery risotto with prawns and peas makes a great weeknight dinner, very easy to make with few ingredients :

  • Risotto rice
  • Prawns/shrimp large prawns are perfect. 
  • Onion.
  • Fresh garlic cloves. 
  • Olive oil.
  • Dry White wine
  • Chicken stock, Vegetable stock, fish or seafood stock can be a good substitute.
  • Frozen peas.
  • Fresh lemon juice. 
  • Parmesan cheese.
  • Butter.
  • Salt and black pepper. 
  • Chives, for serving. (optional) 
  • Chili flakes (Optional)

Easy Prawn Risotto With Peas

How to Make an Easy Prawn Risotto with Peas Recipe

Making a delicious and creamy risotto is easier than you think. You could simply follow the steps :

Prepare the marinade: In a large bowl, combine extra-virgin olive oil, zest, and lemon juice with garlic clove. Mix well, season, and toss prawns in the marinade. Then place it in the refrigerator while you make the risotto.

Prepare the risotto: Heat a large skillet or pan over medium heat. Add a splash of olive oil and gently fry the onion until soft but not colored. Add the garlic and cook again. Then, add the rice and stir to coat all the grains. Add the wine and stir until absorbed.

Spoon a ladleful of the stock into the rice and stir until absorbed. Repeat, adding a ladleful at a time. With the last ladleful, add the peas, then cook, until the rice is cooked and tender.

Stir in the butter and parmesan then season with salt and pepper to taste. Add a generous squeeze of lemon juice through the rice. Remove from heat and cover to keep warm.

Cook the prawns: Heat a nonadhésive pan, add prawns with marinade, stir, and cook until the prawns are pink and opaque.

Serve: Make prawns on risotto then scatter with fresh chives, extra parmesan, and chili flakes (if you prefer).

Prawn Risotto With Peas

Can You Store Prawn Risotto With Peas?

Storage and Reheating ideas

Prawns risotto with peas is definitely better when it is freshly made.

However, you can keep the leftovers in the fridge for up to 2 days in an airtight container and reheat up in the microwave or in a pan on low heat with a splash of stock. Don’t miss stirring the risotto while reheating.

The leftovers are also great for making Italian Rice Balls. They are perfect as finger food or an appetizer!

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EASY PRAWN RISOTTO WITH PEAS

EASY PRAWN RISOTTO WITH PEAS

Yield: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Lemony and creamy prawns Risotto With Peas is a delightful, hearty, and easy dish made with juicy shrimp, rice, lemon juice, and homemade stock.

Ingredients

  • 2 cups risotto rice
  • 1 onion, finely chopped
  • 3 garlic cloves well crushed
  • 2 tablespoons extra virgin olive oil
  • 1 cup white wine
  • 4 cups chicken or vegetables stock
  • 1 cup frozen peas
  • ½ cup parmesan cheese
  • 500 g (1lb) prawns or shrimp peeled and deveined
  • 2 tablespoons butter
  • Zest and juice of 1 lemon
  • Pinch salt and pepper to taste
  • 2 tablespoons fresh chives finely chopped
  • Pinch of chili flakes (optional)

Instructions

  1. In a large bowl, combine 1 tablespoon oil, zest, and lemon juice with 1 crushed garlic clove. Mix well, season, and toss prawns in the marinade. Then place it in the refrigerator while you make the risotto.
  2. Heat a large skillet or pan over medium heat. Add a splash of olive oil and gently fry the onion for 5 to 10 minutes until soft but not colored. Add the garlic and cook for 30 seconds.
  3. Add the rice and stir for 3 minutes to coat all the grains. Add the wine and stir until absorbed.
  4. Spoon a ladleful of the stock into the rice and stir until absorbed. Repeat, adding a ladleful at a time. With the last ladleful, add the peas, then cook for 5 minutes, until the rice is cooked and tender.
  5. Stir in the butter and parmesan then season with salt and pepper to taste.
  6. Add a generous squeeze of lemon juice through the rice. Remove from heat and cover to keep warm.
  7. Heat a nonadhésive pan, add prawn with marinade, stir, and cook for 3 minutes until the prawns are pink and opaque.
  8. Make prawns on risotto then scatter with fresh chives, extra parmesan, and chili flakes (if you prefer).
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 1166Total Fat: 36gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 1179mgSodium: 5145mgCarbohydrates: 44gFiber: 3gSugar: 4gProtein: 148g

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EASY PRAWN RISOTTO WITH PEAS
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