Lemony Prawn & Pea Risotto
Recipe: #32639
June 22, 2019
Categories: Shrimp, Rice, White Rice, Peas, Pressure Cooker, Gluten-Free, No Eggs, Non-Dairy, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (527.9 g)
- Calories 530.3
- Total Fat - 10.9 g
- Saturated Fat - 2 g
- Cholesterol - 128.3 mg
- Sodium - 1387.2 mg
- Total Carbohydrate - 77.4 g
- Dietary Fiber - 4.2 g
- Sugars - 4.4 g
- Protein - 24 g
- Calcium - 154.5 mg
- Iron - 2.4 mg
- Vitamin C - 30.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the oil in a pressure cooker and stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally and then stir the rice into the onions until completely coated in the oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Step 2
Pour in the wine and simmer until totally evaporated and pour in the stock, close the lid and bring up to high pressure and cook for 5 minutes, then release the pressure quickly and place the pan back on a low heat and stir through the prawns and peas and simmer gently until the prawns change colour and then risotto should be creamy and slightly soupy.
Step 3
Stir through the chilli, lemon juice and remaining olive oil and let the risotto rest for a few mins, then serve, scattering over the lemon zest.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh prawns/shrimp for this recipe.
- When adding the lemon juice and zest, add to taste as desired.
- Substitute shrimp with chicken: This substitution will provide a more budget-friendly option, while still allowing for a flavorful and filling meal.
- Substitute frozen peas with fresh peas: The fresh peas will provide a brighter and more vibrant flavor, while still adding a nice texture to the dish.
Vegan Variation Heat the oil in a pressure cooker and stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally and then stir the rice into the onions until completely coated in the oil, then stir continuously until the rice is shiny and the edges of the grain start to look transparent. Pour in the vegetable stock, close the lid and bring up to high pressure and cook for 5 minutes, then release the pressure quickly and place the pan back on a low heat and stir through the peas and simmer gently until the rice is creamy and slightly soupy. Stir through the chilli, lemon juice and remaining olive oil and let the risotto rest for a few mins, then serve, scattering over the lemon zest.
Roasted Asparagus with Parmesan: This simple side dish is a great accompaniment to the Lemony Prawn & Pea Risotto. Roasting the asparagus brings out its natural sweetness and the Parmesan adds a salty, nutty flavor. It's a great way to round out the meal and add some extra vegetables to the plate.
Herb-Roasted Potatoes: These herb-roasted potatoes are a great addition to the Lemony Prawn & Pea Risotto. The potatoes are roasted until they are golden and crispy on the outside and tender on the inside. The herbs add a fragrant flavor that pairs nicely with the risotto. Plus, it's an easy way to add some extra vegetables to the plate.
FAQ
Q: Can I use fresh shrimp for this recipe?
A: Yes, you can use fresh shrimp instead of frozen. Just make sure to cook them until they turn pink and are cooked through.
Q: How long should I cook the shrimp for?
A: The cooking time will depend on the size of the shrimp. Generally, you should cook them for 2-3 minutes per side, or until they are pink and cooked through.
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Fun facts:
Fun Fact 1: The risotto dish is said to have been invented in Milan in the 16th century. It was created by a chef for the noblewoman Caterina de’ Medici who later married the French King Henry II and brought the dish to France, which is why it is often referred to as an Italian-French dish.
Fun Fact 2: The famous Italian chef, Gennaro Contaldo, is known to have cooked this Lemony Prawn & Pea Risotto for celebrities such as Jamie Oliver, Gordon Ramsay, and Hugh Fearnley-Whittingstall.