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

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By Lodi - 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

Pea, Prawn and Lemon Risotto is a delicious dish which is liked by people of all age groups. Pea, Prawn and Lemon Risotto by Lodi - The Garden Restaurant has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 2 people. You can find Pea, Prawn and Lemon Risotto at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pea, Prawn and Lemon Risotto takes few minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pea, Prawn and Lemon Risotto is a good option for you. The flavour of Pea, Prawn and Lemon Risotto is tempting and you will enjoy each bite of this. Try this Pea, Prawn and Lemon Risotto on weekends and impress your family and friends. You can comment and rate the Pea, Prawn and Lemon Risotto recipe on the page below.

  • 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 Purkayasthaa year ago
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