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Home / Recipes / Pea, Prawn and Lemon Risotto

Photo of Pea, Prawn and Lemon Risotto by Lodi - The Garden Restaurant  at BetterButter

Pea, Prawn and Lemon Risotto

Lodi - The Garden Restaurant
0 minutes
Prep Time
30 minutes
Cook Time
2 People
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Italian
  • Main Dish

Ingredients Serving: 2

  1. 100 gm Arborio rice
  2. 1 tbsp olive oil
  3. 75 gm prawns peeled deveined
  4. 30 gm frozen green peas
  5. 1 onion finely chopped
  6. 2 cloves garlic finely chopped
  7. 2 tbsp white wine
  8. 1 lemon
  9. 10 gm grated parmesan cheese
  10. 1 cup fish stock
  11. Salt and black pepper


  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.

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Sarmistha Purkayastha
Sarmistha Purkayastha   Nov-29-2016

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