Prawn and Pea Risotto
Creamy lemon risotto with sweet frozen prawns and bright peas, a posh looking supper from the freezer.
- Time40 min
- LevelMedium
- Costabout £3.34 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil and half the butter in a wide pan over a medium heat. Cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic and rice. Stir for 1 minute until the grains look glossy.
- 3
Add a ladleful of hot stock and stir until absorbed. Keep adding stock a ladleful at a time for about 18 minutes, stirring often, until the rice is creamy with a slight bite.
18 min - 4
Stir in the peas and cook for 2 minutes.
2 min - 5
Add the prawns, lemon zest and juice and the rest of the butter. Heat for 2 minutes until the prawns are hot through.
2 min - 6
Stir in the parmesan and parsley, rest for 2 minutes and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.