Creamy Prawn Risotto (Shrimp)
Creamy Prawn Risotto is a comforting dish featuring tender prawns, sweet peas, and perfectly cooked arborio rice. A simple yet elegant meal ready in under an hour!
If you enjoy quick and easy recipes like this beginner-friendly Italian-style prawn and pea risotto, you’ll love this easy vegan lentil soup recipe for weeknight dinners. Complete your Italian feast with a Traditional Italian Tiramisu cake made with mascarpone—it’s sure to bring a taste of Italy to your home!
For more family-friendly Italian recipes (everybody loves Italian!), try my canned tuna pasta (ready in 15 minutes), my creamy shrimp gnocchi, my homemade pizza recipe or my preferred focaccia bread. For an alternative to beef meatballs, try my favourite turkey meatballs.
Craving something else? Enjoy a classic tiramisu, a comforting potato frittata, creamy risotto, or rich baked gorgonzola pears. These recipes are simple, tasty, and perfect for any occasion!
One-pot prawn and pea risotto with white wine is the perfect meal for a cosy family dinner or a quick student meal. Made with simple ingredients like prawns, peas, arborio rice, and a splash of white wine, it’s easy to whip up and ideal for those looking for a satisfying meal without spending too much time in the kitchen!
Why this recipe works
This prawn risotto isn’t just delicious—it’s easy to make and perfect for the whole family. Even kids will enjoy it! With simple ingredients you can find anywhere, this recipe is sure to become a favorite.
The arborio rice absorbs the broth and white wine, creating a creamy base, while tender prawns and sweet peas add a nice balance. A sprinkle of Parmesan ties everything together, making this dish a great choice for a cozy night in or a special dinner.
Substitutions
- Arborio Rice – If you don’t have Arborio rice, you can swap it with any short-grain rice like Carnaroli Rice, Valencia Rice or Sushi Rice, for your creamy risotto.
- King Prawns – For a different twist, you can replace prawns with sustainably sourced scallops or even chunks of white fish.
- Peas – Whether you have frozen or fresh peas, both work splendidly to add a burst of green to your dish.
- Butter – To make the recipe dairy-free, switch butter with a vegan butter alternative.
- Grated Parmesan – If you’re dairy-sensitive, try using a dairy-free parmesan, or nutritional yeast for that cheesy flavour.
- Chicken Stock – For a vegetarian twist, use vegetable broth instead of chicken stock.
- Garlic Cloves – Garlic powder can be a handy replacement if you don’t have fresh garlic on hand.
Variations
- Lemon Twist: Squeeze some fresh lemon juice on your risotto. It adds a zesty hint that’s so good.
- Spicy Risotto: Sprinkle a little chilli powder or hot sauce for a spicy kick. Not too much if you don’t like too spicy.
- Mushroom Magic: Add sautéed mushrooms. They go great with prawns and peas.
Step-by-step Instructions
Learn to make Creamy Prawn Risotto with step-by-step photos and clear instructions. From prepping ingredients to achieving a perfectly creamy texture, this guide helps you create a delicious dish with tender prawns and sweet peas.
STEP 1: Cook the Rice: In a big pan, heat olive oil, add onions and garlic. Cook until the onions look clear. Then, add Arborio rice and stir for 2 minutes. Pour in white wine and stir until it’s gone.
STEP 2: Add Stock and Prawns: Lower the heat. Add a bit of the warm chicken stock at a time to the rice, stirring often. After 10 minutes, put prawns in. Keep adding stock until the rice is al dente.
STEP 3: Finish: After 5 more minutes, add peas. When everything is cooked, turn off the heat. Put in butter, parmesan, and parsley. Let it sit for a minute.
STEP 4: Serve with more parmesan, a pinch of chilli flakes (if you like spicy), and extra parsley on top.
A full list of ingredients and instructions can be found in the recipe card below.
Storage and Leftovers
The best thing about this risotto recipe is not just how yummy it is but also how you can use the leftovers. You can keep them for another day as a tasty side dish or take it to school or work for lunch. It’s also great in your sandwiches or wraps.
Just put the extras in a container, close it tight, and keep it in the fridge for 3 days. If you want to save it for later, freeze it. Just let it cool, put it in a container that seals well, and freeze it. When you’re ready to eat, let it thaw, then heat it in the oven until it’s super hot.
Recipe FAQs
Looking for more? Check out +54 Best Mains Easy Recipes!
Related Recipes
- Spaghetti and Meatballs
- Italian Focaccia Bread
- Sweetcorn, Tuna Pizza
- Easy Baked Gorgonzola Pears, a quick appetizer
- 30-minutes Tiramisu Cake
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Prawn and Pea Risotto
Equipment
- Saucepan
- Large, deep skillet or wide pot
- Stirring utensil
- Knife
- Cutting board
- Grater
Ingredients
- 350 g arborio rice 1 3/4 cups
- 250 g king prawns 8.8 oz, caught from sustainable sources if possible
- 1 onion finely chopped
- 50 ml white wine 3 1/2 tablespoons
- 50 g frozen or fresh peas 1/3 cup
- 50 g butter 3 1/2 tablespoons
- 100 g grated Parmesan 1 cup
- 1 litre chicken stock 4 cups
- 3 garlic cloves minced
- 3 tablespoons olive oil
- 1 teaspoon pepper
- 1 teaspoon salt
To serve
- grated parmesan
- chilly flakes
- fresh parsley
Instructions
- Start by heating the chicken stock in a saucepan and keep it warm on low heat.1 litre chicken stock
- In a large, deep skillet or a wide pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté them until the onion becomes translucent and fragrant.1 onion, 3 tablespoons olive oil, 3 garlic cloves
- Add the Arborio rice to the skillet and stir it well to coat each grain with the oil. Toast the rice for about 2 minutes until it starts to turn slightly translucent at the edges.350 g arborio rice
- Pour in the white wine and stir continuously until it evaporates completely.50 ml white wine
- Reduce the heat to medium-low. Begin adding the warm chicken stock to the skillet, one ladleful at a time. Stir gently and allow the rice to absorb the liquid before adding more. Continue this process for about 15-20 minutes or until the rice is al dente. Make sure to stir frequently to prevent sticking.
- To prepare the prawns, make incisions on each one to create a butterfly-like opening. You’ll need approximately 6-8 prawns for this, while the remaining prawns should be cut into small pieces. Once ready, add the prawns to the pan when the rice is halfway through the cooking process, which usually takes about 10 minutes.250 g king prawns
- Within the final five minutes, include either frozen or fresh peas into the pan, ensuring occasional stirring while cooking. Once all the moisture is absorbed, turn off the heat and introduce butter and grated parmesan into the pan. Stir thoroughly to incorporate all the ingredients. Add more salt if needed and freshly grated pepper. Finally, sprinkle freshly chopped parsley on top.50 g frozen or fresh peas, 50 g butter, 100 g grated Parmesan, 1 teaspoon pepper, fresh parsley, 1 teaspoon salt
- Remove the skillet from the heat and let it rest for a minute or two. This will help the risotto to settle.
- Serve the King Prawn Risotto hot. Garnish each serving with additional grated Parmesan, a sprinkle of chili flakes (if desired), and some fresh parsley for added freshness.chilly flakes
Looks delicious and easy to make. I can’t wait to try it!
This one is so creamy and delicious. A must try!
Such a tasty risotto and loved all the tips – thank you!