Lemon Prawn and Pea Risotto Recipe
Indulge in a symphony of flavors with this exquisite Lemon Garlic Prawn Risotto, where succulent prawns meet creamy Arborio rice infused with white wine, fresh peas, and a burst of citrusy goodness, creating a culinary masterpiece that’s both elegant and comforting.
Risotto is a Northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy.
Lemon Prawn and Pea Risotto
To make this, or any, risotto you are gonna have to love stirring. Lots and lots of stirring.
For risotto, the rice is first cooked briefly in a soffritto of onion and butter or olive oil, and stirred well to coat each grain in a film of fat, called tostatura. Then white wine is added and the rice is stirred continually so that the wine is absorbed by the grains. Next boiling stock is gradually added in small amounts, while, you guessed it, stirring constantly for up to 30 minutes or more.
Here is why – The constant stirring, with only a small amount of liquid present in each step, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass*. Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains.
It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.
Ready? Grab that spoon.
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The History and Making of Risotto
Originating from northern Italy, risotto is a luscious rice dish crafted by simmering rice in broth until it attains a velvety consistency. The broth, sourced from meat, fish, or vegetables, forms the foundation, while key ingredients like butter, onion, white wine, and Parmesan cheese contribute to its signature flavor. A staple in Italian rice cuisine, risotto traditionally precedes the main course, though risotto alla milanese pairs as a main dish with ossobuco alla milanese.
While rice cultivation in southern Italy dates back to the 14th century, it reached Milan in the north over time. The first identifiable risotto recipe, from 1809, features rice sautéed in butter with sausages, bone marrow, onions, and hot broth infused with saffron. The true origin of risotto in Milan remains a mystery, with conflicting accounts.
Rice varieties synonymous with risotto emerged in the 20th century, starting with Maratelli in 1914. The cooking process involves briefly sautéing rice in a soffritto of onion and fat, known as tostatura. White wine is added, absorbed by the grains, and then boiling stock is gradually incorporated while stirring continuously. This constant stirring releases starch from the grains, creating a creamy texture. After cooking, the pot undergoes mantecatura, where chilled grated Parmesan cheese and butter are vigorously stirred in for ultimate creaminess.
A perfectly cooked risotto boasts a rich, creamy texture without the need for added cream, thanks to the starch in the grains. The rice maintains a slight resistance (al dente) with separate grains, and the traditional consistency is fluid, described as all’onda, meaning wavy or flowing in waves. Served on flat dishes, it should easily spread out without excess liquid. Best enjoyed immediately, as residual heat continues to cook the rice, ensuring optimal absorption of flavors and a soft, dry finish.*
Lemon Prawn and Pea Risotto Recipe Notes and Tips
Note – Cheese and seafood are not traditionally combined in authentic Italian recipes. Therefore, the grated Parmesan cheese used in this recipe is listed as optional. We like it with the Parmesan cheese, but you make your own choice.
Tip – Substitute large wild-caught shrimp if prawns are not available.
Tip – Do not rinse the Arborio rice before cooking. The extra starch is needed to create the signature creamy texture of this dish.
Tip – To incorporate even more flavor into each bite, roughly chop half the prawns and stir into the risotto in Step 17. Then, divide the remaining whole prawns to top off each serving.
Lemon Prawn and Pea Risotto Recipe
Risotto is a Northern Italian rice dish cooked with broth until it reaches a creamy consistency. It is one of the most common ways of cooking rice in Italy.
Equipment
- Parchment Paper or Silpat® Baking Mat
Ingredients
- 5 cup Fish or Chicken Stock divided
- 1 pound 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 cloves Garlic finely minced
- Sea salt and freshly ground Black Pepper to taste
- 1 1/2 cup Arborio Rice
- 1/2 cup dry White Wine
- 1 cup frozen Peas
- 3 tablespoon fresh Parsley chopped
- 2 teaspoon fresh Lemon Zest preferably organic
- 1 tablespoon freshly squeezed Lemon Juice
- 1/4 cup Parmesan Cheese freshly grated (optional)
- 2 large organic Lemons quartered
To Serve
- Additional fresh Parsley chopped, and grated Parmesan Cheese, if desired.
Instructions
- Place the top oven rack in the center position and pre-heat the oven to 400°F.
- 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.
- Drizzle with two tablespoons olive oil. Season with salt and black pepper, to taste. Toss to combine.
- Spread seasoned shrimp in an even layer on the prepared baking sheet. Set aside.
- In a separate large skillet, heat remaining olive oil over medium heat.
- Add onion, celery and garlic. Season with salt and black pepper, to taste. Stir to combine.
- Cook, stirring occasionally, until the onion becomes soft and translucent, approximately 4 - 5 minutes.
- Add 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 1/2 cup of the warm fish or chicken stock to the skillet. Stir constantly until it is absorbed into the rice, approximately 2 - 3 minutes.
- Repeat with the remaining stock, stirring continually until all excess liquid is absorbed and 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 fresh parsley, lemon zest, lemon juice and grated cheese (if using) into the risotto until thoroughly combined.
- Serve immediately topped with the roasted prawns and fresh lemon wedges on the side.
- Top with additional fresh parsley and Parmesan cheese, if desired.
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Lemon Prawn and Pea Risotto Recipe and Photo are used by permission. *Adapted from Sam Wong “Proof in the pudding: Myth-busting 15 common cooking tips” in New Scientist. Additional Information Courtesy of Wikipedia and is used by permission.
