What type of rice should I use for prawn and pea risotto?

Use a short-grain Italian risotto rice such as Arborio or Carnaroli. Both are high in starch, and it is that starch, released gradually as you stir in the stock, that thickens the liquid around the grains and gives risotto its characteristic creaminess. Arborio is the easier of the two to find and cooks to a soft, tender bite. Carnaroli holds its shape a little better, so the grains stay more distinct even once the dish is fully cooked.

Can I use frozen prawns and peas for my risotto?

Yes, you can use frozen prawns and frozen peas in this prawn and pea risotto. Thaw the prawns fully and pat them dry so they fry rather than steam, then cook them quickly in butter just before serving. Peas can go straight in from frozen, stirred through the nearly finished risotto after the butter and parmesan. If your frozen prawns come ready-peeled with no shells, you cannot make the prawn stock, so reach for a good-quality fish or prawn stock from the supermarket instead.

What type of wine should I use in prawn and pea risotto?

Use a dry, crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Their acidity cuts through the richness of the butter and Parmesan, keeping the dish from feeling heavy. Soave, Verdicchio, Gavi and Vermentino all work well too. Add about a glass after the rice has toasted, stirring until it has mostly cooked away before the stock goes in.

Should I use raw or pre-cooked prawns?

You should use raw prawns for this prawn and pea risotto. Their shells make a flavourful stock, seared in butter with herbs and vegetables, then simmered for 20 minutes. Raw shells release more sweetness and aroma than pre-cooked ones. The prawns are fried quickly in Lurpak butter just before serving. Starting raw means, they only go through this one cooking step, so they stay plump rather than turning rubbery. If you only have pre-cooked prawns, you can still use them. Just skip the high-heat frying. Instead, warm them gently in melted butter over low heat, or stir them through the finished risotto off the heat.

Should I stir risotto constantly?

No, you do not need to stir this prawn and pea risotto constantly. Stir steadily while you toast the rice in the butter and onion, and while the wine cooks off. Once the stock goes in, you can slow down, stirring every thirty to sixty seconds, or whenever you add more. When you mount the risotto with cold butter and Parmesan, stir well until melted. That is enough to release the starch and keep the rice from sticking.

Prawn and pea risotto

50 mins cooking time

Cook up a delicious prawn and pea risotto that brings together sweet, butter-fried prawns and fresh peas. The stock is made from the prawn shells, giving the risotto a rich base to build on. Parmesan and Lurpak® are stirred through, turning the rice soft and creamy. Finish with a scattering of basil on top, and it is ready to serve.

Prawn and pea risotto

50 mins cooking time

Ingredients

4 servings

For the risotto

8 large prawns
1 l prawn stock (recipe below)
150 g Lurpak® Slightly Salted Butter
1 medium onion, chopped
300 g arborio rice
75 ml dry white wine
180 g parmesan cheese
2 handful of fresh peas
salt and black pepper
A small bunch of fresh basil, roughly chopped

For the prawn stock

prawn shells
1½ l water
1 head of fennel
1 small onion, chopped
Sprig of thyme
2 bay leaves
½ carrots, chopped
6 peppercorns
A pinch of salt

Scan to see the recipe online

Method

For the prawn stock

Separate the prawns from the shells, and cut the prawns into small bite-sized pieces.

Sear the prawn shells in a pot with 15g butter. Add finely chopped herbs and vegetables, and pour water over until the contents are just covered. Season with salt and black pepper. Let the stock simmer for 20 minutes.

Sear the prawn shells properly before adding the water, letting them turn deep pink and pick up a little colour. This allows the shells to caramelise and gives the stock its depth. Press down on them as they cook to release everything they hold.

Once done, sieve shells, herbs, and vegetables from the stock.

For the risotto

Melt 25g Lurpak® Butter in a thick-bottomed pan and add chopped onion. Sauté until soft and translucent.

Add the rice to the pot and heat while stirring continuously. Pour in the white wine and keep stirring to prevent the rice from burning.

Give the rice a couple of minutes in the pan before the wine goes in, stirring until the grains look glassy at the edges. Heating them in the butter first firms up their surface, so they release their starch slowly during cooking rather than all at once.

Now start adding the prawn stock, little by little, and bring the rice to the boil. Once almost all of the prawn stock has been added and the rice has started to become creamy, mount the risotto with small chunks of cold Lurpak® Butter (about 110g) and Parmesan. Stir in well. Once all melted, add the peas.

Pour in the last bit of stock, and season with salt and black pepper. Give it a good stir at the end to give the risotto a rich, creamy texture and keep warm.

Quickly fry the prawns in Lurpak® Butter in a hot pan just before serving. Arrange them on top of the risotto with some freshly chopped basil.

Fry the prawns only in the last minute or two, in a properly hot pan, and take them off the moment they turn opaque. Prawns need barely any time, and left in the risotto or cooked too early, they toughen and dry out fast.

FAQ: Questions about this prawn and pea risotto

Making a creamy, restaurant-quality prawn and pea risotto at home is simpler than you might think. Below are answers to the most common questions people ask, like whether to use raw or pre-cooked prawns, whether it is worth building your own stock from the shells, and which rice gives the best texture.

Use a short-grain Italian risotto rice such as Arborio or Carnaroli. Both are high in starch, and it is that starch, released gradually as you stir in the stock, that thickens the liquid around the grains and gives risotto its characteristic creaminess. Arborio is the easier of the two to find and cooks to a soft, tender bite. Carnaroli holds its shape a little better, so the grains stay more distinct even once the dish is fully cooked.
Yes, you can use frozen prawns and frozen peas in this prawn and pea risotto. Thaw the prawns fully and pat them dry so they fry rather than steam, then cook them quickly in butter just before serving. Peas can go straight in from frozen, stirred through the nearly finished risotto after the butter and parmesan. If your frozen prawns come ready-peeled with no shells, you cannot make the prawn stock, so reach for a good-quality fish or prawn stock from the supermarket instead.
Use a dry, crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Their acidity cuts through the richness of the butter and Parmesan, keeping the dish from feeling heavy. Soave, Verdicchio, Gavi and Vermentino all work well too. Add about a glass after the rice has toasted, stirring until it has mostly cooked away before the stock goes in.
You should use raw prawns for this prawn and pea risotto. Their shells make a flavourful stock, seared in butter with herbs and vegetables, then simmered for 20 minutes. Raw shells release more sweetness and aroma than pre-cooked ones.

The prawns are fried quickly in Lurpak butter just before serving. Starting raw means, they only go through this one cooking step, so they stay plump rather than turning rubbery. If you only have pre-cooked prawns, you can still use them. Just skip the high-heat frying. Instead, warm them gently in melted butter over low heat, or stir them through the finished risotto off the heat.
No, you do not need to stir this prawn and pea risotto constantly. Stir steadily while you toast the rice in the butter and onion, and while the wine cooks off. Once the stock goes in, you can slow down, stirring every thirty to sixty seconds, or whenever you add more. When you mount the risotto with cold butter and Parmesan, stir well until melted. That is enough to release the starch and keep the rice from sticking.

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Revel in the process

MASTERING RICE

Discover the tricks and turn your rice dishes into everyday extraordinary.

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Make the day with a homemade prawn and pea risotto

Take pride in your prawn and pea risotto and make it from scratch. The stock alone sets it apart, simmered from the prawn shells, so nothing goes to waste. Even the peas keep their bite, stirred in at the end rather than cooked until soft. The recipe asks a little patience, most of it spent stirring gently at the stove, but that is half the pleasure of a homemade risotto.

Arborio rice cooked slowly to a rich, creamy finish

Arborio rice is traditionally used in risotto, and it holds plenty of starch. Drawing that starch out slowly is what gives the finished risotto its body. Each ladle of prawn stock goes in a little at a time and is stirred until absorbed before the next, so the grains swell steadily.

The wine, added early and cooked off, contributes a faint sharpness that keeps the risotto from turning heavy. Beat in a good measure of Lurpak® at the end and behold how it melts into the rice, turning the risotto glossy and rich. Cooked with care, each grain keeps a slight bite at the centre, even as the risotto turns creamy.

Sweet green peas and delicate butter-fried prawns

The prawns and peas turn this risotto from simple to glorious. Sweet peas keep a gentle pop and a fresh, grassy note that cuts cleanly through the starchy base, adding colour as much as flavour. The prawns are fried quickly in Lurpak® just before serving, so they stay plump and tender. Arranged on top, they bring a firm, meaty bite and a welcome sweetness of their own.

Perfect for a relaxed dinner or a light lunch

Take your time savouring this prawn and pea risotto. Served in generous bowls, it makes a satisfying dinner with friends and family by your side. Scaled to smaller portions, it works just as well as a lighter midday plate, filling without being heavy, thanks to the fresh peas and the clean sweetness of the prawns. You can add a crisp green salad or some warm bread on the side, but they are not a must. This risotto is perfect as is.

A risotto that welcomes a personal touch

Once you have the method down, the recipe becomes a base you can take in almost any direction. Other vegetables slot in happily, for instance, asparagus tips, broad beans, or a handful of spinach wilted through at the end. For a sharper finish, a squeeze of lemon or a little grated zest brightens the taste, while a spoonful of mascarpone stirred in makes it richer still.

If you enjoy the slow pace of making risotto, there are other dishes worth trying. A saffron risotto delights with a warm golden glow and a gentle floral note, while arancini balls put any leftovers to good use, rolled into crisp fried bites with a soft, cheesy centre. For something spicier, try lamb kabsa and chicken maqluba, which layer rice with tender meat and warm spices.

COOK, BAKE AND SPREAD WITH

Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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