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Prawn and Pea Risotto Recipe

August 31, 2019 by DinnerPlanner

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A delicious dinner made of prawn and pea risotto – bursting with flavor and sure to be a huge hit on any dinner table. A great Italian Risotto recipe with shrimp and green peas.

Prawn and Pea Risotto

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.

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Prawn and Pea Risotto
Print
Prawn and Pea Risotto
Prep Time
15 mins
Cook Time
40 mins
 

A Delicious Dinner of Prawn and Ricotto with a hint of Lemon and Cheese

Course: Dinner
Cuisine: American
About: Prawn and Pea Risotto
Servings: 6
Calories: 430 kcal
Author: DinnerPlanner
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the fish or chicken stock to a large saucepan and bring it to a light simmer over medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!
Nutrition Facts
Prawn and Pea Risotto
Amount Per Serving (6 g)
Calories 430 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 199mg66%
Sodium 951mg41%
Potassium 487mg14%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 7g8%
Protein 27g54%
Vitamin A 415IU8%
Vitamin C 37.8mg46%
Calcium 194mg19%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.



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.

 

Prawn and Pea Risotto

What Should I Serve with Pran and Pea Risotto?

Serve some bread and butter or dinner rolls with this tasty risotto. You can also serve a healthy tossed salad.

We love this Prawn and Pea Risotto recipe, and we know you will too!  Also try our our Prawn Saganaki Recipe.

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Spinach and Artichoke Pasta
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