Prawn & Pea Risotto

Preparation Time

15 mins

Cooking Time

40 mins



The bright green of this risotto is oh so pretty. It’s creamy yet light, as there’s no cheese in it at all.


2 tablespoons rapeseed oil
1 onion, finely chopped
300g frozen peas
1.2 litres vegetable stock (we use Marigold Bouillon Powder)
300g arborio rice
small glass of white wine (or a large glass and sip as you prepare!)
300g large king prawns
Auntie Frog’s Lime & Chilli Dressing
2 good handfuls pea shoots


1 – Heat the oil in a large pan, add the onion and sweat until really soft. Meanwhile, put your stock in another pan on a very low heat, to keep warm.

2 – Put half the frozen peas in a blender with a ladleful of stock and whizz to a puree.

3 – Stir the rice into the soften onion and cook for 1 minute. Add the wine (what you haven’t drunk!) and stir until absorbed. Add a ladleful of stock and stir until absorbed. Continue a ladleful at a time with constant stirring until the rice is cooked (about 30 mins).

4 – Remove from the heat and stir in the pea puree and peas. Pop a lid on the pan and leave it to sit whilst you get on with the prawns.

5 – Drizzle a generous amount of Auntie Frog’s Lime & Chilli Dressing into a frying pan and heat up. Chuck in your prawns and stir fry until hot all the way through.

6 – Serve each portion of risotto topped with pea shoots and prawns. You may want to drizzle more Auntie Frog’s Lime & Chilli Dressing over the top, so pop the bottle on the table for everyone to help themselves.

Products Used In This Recipe