Lemony Prawn & Pea Risotto

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"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • 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 & Variations

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