Go to all recipes
Prawn and pea risotto

Prawn and pea risotto


Low in saturated fat, this summery risotto with prawns and peas makes a great weeknight dinner

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    1697kj 401kcal
  • Fat
    Low 8%
  • Saturates
    Low 16%
  • Sugar
    Low 5%
  • Salt
    Med 28%

% of adult’s reference intake | Carbohydrates per serving : 66g

Bring Co-op to your front door

Big Bag Option


  • 600ml chicken stock, made with ½ stock cube
  • 10g Co-op unsalted butter
  • ½ onion, finely chopped
  • 150g risotto rice
  • 150g pack Co-op cooked king prawns
  • 100g frozen Co-op peas
  • Zest and juice of 1 lemon
  • Handful flat leaf parsley, chopped
  • Pinch of chilli flakes (optional)


  1. Heat the stock in a saucepan
  2. Meanwhile, melt the butter in a large pan and gently fry the onion for 8-10 mins, until soft but not coloured
  3. Stir in the rice to coat all the grains and increase the heat to medium
  4. Spoon a ladleful of the stock into the rice and stir until absorbed
  5. Repeat, adding a ladleful at a time
  6. With the last ladleful, add the prawns and peas, then cook for 5-7 mins, until the prawns are heated through and the rice is tender
  7. Stir the lemon juice and some of the zest through the rice, along with some of the parsley
  8. Scatter over the remaining zest, parsley and chilli flakes, to serve

Explore more recipes