Prawn, sun-dried tomatoes and pea risotto

    30 min

    Try this delicious risotto for simple, yet elegant midweek entertaining.

    54 people made this

    Serves: 4 

    • 1 litre hot vegetable stock, made with stock cubes
    • 50g butter
    • 1 tbsp olive oil
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 300g arborio rice
    • 150ml dry white wine
    • 6-8 soft sun-dried tomatoes, chopped
    • 250g cooked, peeled prawns
    • 200g peas
    • 2 tbsp chopped fresh parsley, or snipped chives
    • 50g Parmesan or Italian-style hard cheese shavings

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Heat the stock in a small pan and keep it gently simmering. Heat the butter and olive oil in a large pan. Add the onion and garlic, and cook over a medium heat for 4-5 minutes, stirring, until softened.
    2. Using a wooden spoon, stir in the rice and coat it with the buttery onions. Add the wine and simmer until almost evaporated. Stir in the chopped sun-dried tomatoes and a ladleful of hot stock. Cook, stirring occasionally, until the stock has been absorbed into the rice.
    3. Continue adding the hot stock a ladleful at a time, stirring occasionally, for about 20 minutes total or until the risotto is tender and creamy. For the last 2 minutes of cooking, stir in 250g cooked, peeled prawns and 200g peas (thawed, if frozen, by putting them into a colander and pouring boiling water over). When the risotto is done, stir in the herbs, then season to taste. Serve with Parmesan cheese shavings scattered over the top.

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    Reviews in English (5)


    Made this last night, using a bit of left over spicy marinade, which I soaked the prawns in for a few hours. The quantity above (for four) filled three of us. We all loved it!  -  17 Oct 2013


    This was the first time I have made risotto and will definitely be doing it again. This was really tasty and filling and all the family enjoyed it. I didn't use wine though or sun dried tomatoes. I used a tin of tomatoes instead which I sieved. would recommend trying this recipe out its lovely oh and quick to do also, which is always a bonus. Enjoy 😊  -  28 Apr 2015


    Tried this without the prawns and it was amazing, really filling too  -  02 Apr 2013