Pea, Prawn and Lemon Risotto | How to make Pea, Prawn and Lemon Risotto

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ByLodi - The Garden Restaurant
Created on 7th Oct 2015
  • Pea, Prawn and Lemon Risotto, How to make Pea, Prawn and Lemon Risotto
Pea, Prawn and Lemon Risottoby Lodi - The Garden Restaurant

The delicious and mouthwatering Pea, Prawn and Lemon Risotto is a famous dish of Italian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Pea, Prawn and Lemon Risotto is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Pea, Prawn and Lemon Risotto. Lodi - The Garden Restaurant shared this Pea, Prawn and Lemon Risotto recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Pea, Prawn and Lemon Risotto. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Pea, Prawn and Lemon Risotto recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves2People
Pea, Prawn and Lemon Risotto

Ingredients to make Pea, Prawn and Lemon Risotto

  • 100 gm Arborio rice
  • 1 tbsp olive oil
  • 75 gm prawns peeled deveined
  • 30 gm frozen green peas
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp white wine
  • 1 lemon
  • 10 gm grated parmesan cheese
  • 1 cup fish stock
  • Salt and black pepper

How to make Pea, Prawn and Lemon Risotto

  1. Heat the fish stock in a pan to a very gentle simmer. Heat the olive oil in a large non stick pan gently fry the garlic and onion over a medium heat, until the onion is soft and translucent.
  2. Add the rice and coat with the olive oil, garlic and onion mix. Cook for 2 minutes.
  3. Pour in the white wine and cook until the liquid is absorbed. Once absorbed, add a ladle of the simmering stock and cook until absorbed. Stir through prawns and peas. Continue until all of the stock is absorbed and rice is al dente.
  4. Cook until the prawns change color. Stir through the lemon juice, parmesan cheese and season it with salt & pepper. Let the risotto rest for few minutes then serve topped with lemon zest.

Reviews for Pea, Prawn and Lemon Risotto (1)

Sarmistha Purkayastha10 months ago
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