Prawn Risotto with Tomatoes and Peas

5 from 5 votes

This creamy shrimp aka prawn risotto with tomatoes and green peas is an easy one pan meal that is delicious and comforting.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: prawn risotto

Servings:

In a large and deep pan heat the olive oil and sauté the onion or shallot for 5-7 minutes over low heat until translucent. Add the Arborio rice and stir fry for 1 minute until the rice is fully coated in oil, add the of dry white wine and let it bubble away for 2-3 minutes until it’s reduced in volume.
Then add ¼ of the stock, 1 grated tomato and stir. Let it simmer for a few minutes over medium heat. The stock should be just above the rice when you first add it. Once you see the stock going down, add a bit more and stir. Repeat until all stock is gone and the rice is cooked but still slightly chewy. Just before you add the last ladle of the stock, add the raw prawns and green peas (could be frozen) and let them cook with the rice for about 5-7 minutes. Give everything a quick stir every time you add more stock.
Once the rice is cooked and the risotto is nice and creamy, stir in grated Parmesan cheese. Keep stirring until melted, then taste it and season with salt. Finally add in a tablespoon of butter, cover with a lid and let it stand for 5 minutes. Serve with more grated Parmesan and black pepper.

You will need starchy rice to make your risotto luscious and creamy. Arborio or Carnaroli rice are the best and the easiest to source.
Add a touch of acidity to the risotto or it could taste a bit bland. I use a dry white wine such as Sauvignon Blanc or Vermouth.
Seafood risotto often features tomatoes for the same reason as wine. They bring acidity and sweetness that helps balance the flavour. I grated 1 large tomato into my risotto for a milder taste, but you can also use 1 tablespoon of tomato paste instead.
I adore fish and seafood and so used fish stock to intensify the flavour in this recipe. However, chicken stock or vegetable stock can also work well if no fish stock is available.
Don’t add uncooked prawns right until the end of the cooking time. They will only need about 5 minutes to cook, so holding out until the end will ensure the prawns are not overdone.
The peas can be added while still frozen. Like the prawns they need barely any time to cook.
I added a touch of freshly grated Parmesan cheese to my risotto, although this is not traditional at all. Italians tend to not mix cheese and seafood. This step is entirely up to you but I highly recommend it.