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Pea ad Prawn Risotto

Prawn and Pea Risotto

An easy early summer recipe for prawn and pea risotto

Course Main Course
Cuisine Italian
Keyword prawn, rice, risotto
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people
Calories 620 kcal
Author Fiona Maclean


  • 150 g Carnaroli rice
  • 15 g Unsalted Butter
  • 100 ml Dry white wine
  • 1 ltr Stock I used fish stock
  • 50 g Fresh or Frozen Peas
  • 100 g Raw Prawns
  • 40 g Parmesan or Grana Padano Cheese optional - I believe Italians would not add cheese with a fish dish
  • 40 g Cold Unsalted Butter diced
  • 1 handful Wild Rocket
  • Salt and pepper to season


  1. Add the butter to a heavy-bottomed pan and melt it over a low heat

  2. Meanwhile, heat the stock to a gentle simmer

  3. Add in the rice, stirring to coat all the grains. Cook over a very low heat until the grains start to turn translucent.

  4. Pour in the wine and continue to stir until it is absorbed.

  5. Keeping the heat low, add in the stock, a ladleful at a time. Keep stirring with a wooden spoon or, if you have one, a girariso, a kind of spatula with a hole in the middle that will make the process more efficient.

  6. By the time you've added in about 3/4 of the stock, the rice should have softened a little but still have plenty of bite. Stir in the prawns and peas.

  7. Continue to add stock until the rice is cooked but still has a little bite.

  8. Check the seasoning and adjust as necessary. Add in the remaining butter and the cheese and stir well.

  9. Beat the mixture well until the risotto is creamy. This is a process to release the starches in the rice.

  10. Serve your risotto garnished with wild rocket which should wilt into the rice and add a lovely peppery finish