Prawn and Pea Risotto – Easy and Delicious Recipe with a Hint of Added Lemon and Cheese
A decadent dinner with so many delicious ingredients in one bowl. Serve as a main course with just a side of bread or with a serious vegetable tossed salad.
Shrimp and prawns are very similar in taste and texture so you don’t have to use prawns if you can’t find them. Just substitute fresh or frozen shrimp for this recipe and it will turn out just as delicious.
Do you love lemon and Parmesan cheese? Use extra! This is one of our favorite meals for an extra special dinner.
A Delicious Dinner of Prawn and Ricotto with a hint of Lemon and Cheese
- 5 cups chicken stock divided
- 1 lbs. large prawns or shrimp, peeled, deveined, and tails-on
- 1/4 cup extra virgin olive oil divided
- 1 small yellow onion finely diced
- 1 large stalk celery finely diced
- 2 garlic cloves minced
- Sea salt and black pepper to taste
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas
- 3 tablespoons fresh parsley chopped
- 2 teaspoons fresh lemon zest preferably organic
- 1 tablespoon fresh lemon juice
- 1/4 cup Parmesan cheese freshly grated (optional)
- 2 large organic lemons quartered
Place the top oven rack in the center position and pre-heat the oven to 400°Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
Add the prawns to a large bowl and drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste, and toss to combine. Spread shrimp into an even layer on the prepared baking sheet. Set aside.
In a separate large skillet, heat the remaining olive oil over medium heat. Add the onion, celery, and garlic. Season 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 lightly toast, stirring continually, for approximately 1-2 minutes. Pour in the wine and stir continually until the wine is almost fully absorbed, approximately 2-3 minutes.
Add one half cup of the warm fish or chicken stock the skillet and stir constantly until it is absorbed into the rice, approximately 2-3 minutes. Repeat with the remaining stock, stirring continually until the excess liquid is absorbed and the rice is cooked through, 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.
Once the peas are added to the risotto, place the prepared prawns into the pre-heated oven and roast for 5-6 minutes, or until they are opaque. Do not overcook. Remove from oven and set aside.
When the peas are heated through, stir the fresh parsley, lemon zest, lemon juice, and grated cheese (if usininto the risotto until thoroughly combined. Serve immediately topped with the roasted prawns and fresh lemon wedges on the side. Enjoy!
Risotto Tip 1: Substitute large wild-caught shrimp if prawns are not available.
Risotto Tip 2: Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
Risotto Tip 3: To incorporate even more flavor into each bite, roughly chop half the prawns and stir into the risotto in Step 9. Then, divide the remaining whole prawns to top off each serving.
Risotto Tip 4: We love any green pea but our favorite pea in the “petite” green pea.