Welcome to a delicious and comforting meal that’s perfect for both beginners and seasoned home cooks alike—our lemony prawn risotto!

This dish combines succulent prawns with creamy Arborio rice, enhanced by a touch of chili and zesty lemon.

It’s a wonderful way to enjoy a rich, restaurant-quality meal right at home.

Whether you’re cooking for family or friends, this easy-to-follow recipe ensures a flavorful, satisfying dinner that’s sure to impress.

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Ingredients

• 400g raw prawns, shell-on, defrosted if frozen
• 3 tbsp olive oil
• 1 red chili (deseeded), half sliced, half finely chopped
• 1 ½ liters fish stock
• 50g butter
• 1 onion, chopped
• 300g risotto rice (e.g., arborio)
• 1 small glass white wine
• 200g frozen peas
• Zest and juice of 1 lemon

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Instructions

Step 1: Prep the Stock

• Peel the prawns, keeping the shells and heads.
• Heat 1 tbsp of olive oil in a large saucepan.
• Add the prawn shells and heads along with the sliced chili.
• Fry until the shells and heads turn a darker color and become aromatic.
• Pour in the fish stock, bring it to a boil, then reduce the heat to a simmer.

Step 2: Cook the Rice

• In a separate pan, melt 25g of butter over medium heat.
• Add the chopped onion and cook gently for 8-10 minutes until it becomes soft but not browned.
• Stir in the risotto rice until it’s well-coated with the butter.
• Cook, stirring constantly, until the rice is shiny and the edges look translucent.
• Pour in the white wine and let it simmer until it evaporates completely.

Step 3: Combine and Cook

• Begin adding the hot stock to the rice, one ladleful at a time.
• Stir frequently and wait until the liquid is absorbed before adding more stock.
• After about 15 minutes, stir in the prawns and frozen peas.
• Continue adding stock and stirring for about 25-30 minutes, until the rice is al dente (with a slight bite in the center) and the risotto is creamy.
• Once the prawns are cooked and have turned pink, stir in the finely chopped chili, lemon juice, and the remaining 2 tbsp of olive oil.

Step 4: Finish and Serve

• Let the risotto rest for a few minutes.
• Before serving, sprinkle the lemon zest on top for a fresh, zesty touch.
• Enjoy your creamy, flavorful prawn risotto!

FAQs

What if I don’t have fish stock?

You can substitute fish stock with chicken stock or vegetable stock for a similar flavor, though it may slightly alter the taste.

Can I use a different type of rice?

Arborio rice is ideal for risotto due to its starch content, but you can use other risotto or short-grain rice varieties if needed.

Easy Italian Lemony Prawn & Pea risotto

This beginner-friendly prawn risotto combines creamy Arborio rice with juicy prawns, a hint of chili, and zesty lemon for a deliciously comforting dish.

Print Pin Rate

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

• ▢ 400g grams prawns shell-on, defrosted if frozen
• ▢ 3 tbsp olive oil
• ▢ 1 red chili (deseeded), half sliced, half finely chopped
• ▢ 1 ½ liters fish stock
• ▢ 50 grams butter
• ▢ 1 onion chopped
• ▢ 300 grams risotto rice (e.g., arborio)
• ▢ 1 small glass white wine
• ▢ 200 grams frozen peas
• ▢ 1 lemon Zest and juice

Instructions

Prep the Stock

1. Peel the prawns, keeping the shells and heads.

   Heat 1 tbsp of olive oil in a large saucepan.

   Add the prawn shells and heads along with the sliced chili.

   Fry until the shells and heads turn a darker color and become aromatic.

   Pour in the fish stock, bring it to a boil, then reduce the heat to a simmer.

Cook the Rice

1. In a separate pan, melt 25g of butter over medium heat.

   Add the chopped onion and cook gently for 8-10 minutes until it becomes soft but not browned.

   Stir in the risotto rice until it’s well-coated with the butter.

   Cook, stirring constantly, until the rice is shiny and the edges look translucent.

   Pour in the white wine and let it simmer until it evaporates completely.

Combine and Cook

1. Begin adding the hot stock to the rice, one ladleful at a time.

   Stir frequently and wait until the liquid is absorbed before adding more stock.

   After about 15 minutes, stir in the prawns and frozen peas.

   Continue adding stock and stirring for about 25-30 minutes, until the rice is al dente (with a slight bite in the center) and the risotto is creamy.

   Once the prawns are cooked and have turned pink, stir in the finely chopped chili, lemon juice, and the remaining 2 tbsp of olive oil.

Finish and Serve

1. Let the risotto rest for a few minutes.

   Before serving, sprinkle the lemon zest on top for a fresh, zesty touch.

   Enjoy your creamy, flavorful prawn risotto!

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