Go to all recipes
Prawn, prosecco & lemon risotto

Prawn, prosecco & lemon risotto


Elevate classic risotto with some luxurious Co-op ingredients

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2911kj 692kcal
  • Fat
    Med 28%
  • Saturates
    High 57%
  • Sugar
    Low 24%
  • Salt
    High 32%

% of adult’s reference intake | Carbohydrates per serving : 91g

Bring Co-op to your front door

Big Bag Option


  • 200g pack frozen Co-op Irresistible jumbo king prawns
  • 30g Co-op unsalted butter
  • ½ onion, finely chopped
  • 175g Co-op Italian risotto rice
  • 250ml Co-op Irresistible prosecco
  • 650ml hot chicken stock, made with 1 reduced-salt stock cube
  • 1 garlic clove, crushed
  • Zest and juice of ½ lemon
  • Handful flat leaf parsley, chopped
  • 100g Co-op wild rocket
  • 30g parmesan, shaved or grated


  1. Defrost the prawns according to the pack instructions
  2. Melt half the butter in a frying pan, then cook the onion for 10 mins, until softened
  3. Add the rice and stir for 1 minute, then add 100ml of the prosecco and stir until most of the liquid is absorbed
  4. Add a ladle of hot chicken stock and stir until absorbed
  5. Repeat until you have used up all of the stock (about 20 mins)
  6. Keep the risotto warm on a very low heat
  7. Melt the rest of the butter in another pan and cook the garlic for 1 minute, until golden, then add the remaining prosecco and the lemon juice
  8. Cook for 1-2 mins, until reduced by a third, then add the parsley and season to taste
  9. Add the prawns and cook for a further 1-2 mins, or until heated through
  10. Stir the rocket through the risotto until just wilted, then serve topped with the prawns, lemon zest and parmesan