Pea risotto with prawns

Recipe: Pea risotto with prawns


  • 1/3 cup (80ml) extra virgin olive oil
  • 1 tsp lemon zest
  • 1 1/2 tbs lemon juice
  • 4 garlic cloves
  • 500g green prawns, peeled, tails intact
  • 8 spring onions, roughly chopped
  • 100g baby spinach leaves
  • 1/4 firmly packed cup flat-leaf parsley
  • 2 tbs fresh tarragon leaves
  • 300g arborio rice
  • 150ml dry white wine
  • 1.5L (6 cups) vegetable stock
  • 2 1/2 cups (300g) frozen peas
  • 50g unsalted butter
  • 80g parmesan, plus extra to serve


  1. Combine 1 tbs oil, zest and juice in a bowl with 1 crushed garlic clove. Season, toss prawns in marinade, then refrigerate while you make the risotto.
  2. Whiz spring onion, spinach, parsley, tarragon and remaining garlic to a coarse paste in a food processor and set aside.
  3. Heat remaining oil in a deep frypan over medium heat. Add the rice and stir for 2 minutes. Add the wine and stir until absorbed.
  4. Add the stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue, stirring, for 15-20 minutes until all the stock is absorbed and the rice is cooked but till firm to the bite.
  5. With the second-last ladle of stock, add peas and spinach mix. Once all stock is added, cook for 1 minute, then add butter and cheese.
  6. Remove from heat and cover to keep warm. Heat a non-stick pan over medium heat. Add prawns and marinade and cook, stirring, for 3-4 minutes until opaque.
  7. Divide risotto and prawns among bowls and serve with extra parmesan.

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)