Prawn, lemon and pea risotto


1 tbsp olive oil
150g Arborio risotto rice
400ml fish stock
Zest and juice of ½ essential Waitrose Lemon
75g frozen essential Waitrose Cooked Peeled Prawns, defrosted
50g frozen essential Waitrose Garden Peas, defrosted
2 tsp chopped fresh mint
4 essential Waitrose Salad Onions, sliced


1. Heat the oil in a frying pan add the rice and cook for 1 minute. Gradually stir in the stock a little at a time and cook, covered, for approx 15 minutes over a gentle heat until the liquid is absorbed and the rice is tender.

2. Add all the remaining ingredients to the pan and cook for a further 3–5 minutes, then serve.


  • Total time: 25 minutes 25 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1648.496kJ
Fat 9.2g
Saturated Fat 2g
Carbohydrate 63.9g
Sugars 1.8g
Salt 2.5g

13.9g protein, 2.1g fibre

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4 stars

Average user rating Based on 43 ratings

This recipe was first published in Mon Jul 22 12:24:00 BST 2013.