Photo: Ernest Porzi
Lemony prawn & pea risotto
9 ingredients
10 min + 25 min
Serves 4
openrecipes
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Estimated Nutrition (whole recipe, rough)
775
Calories
54g
Protein
28g
Fat
71g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g bag raw prawns , in their shells, defrosted if frozen
- 3 tbsp olive oil
- 1 red chilli , deseeded, half sliced and half finely chopped
- 1½l fish stock
- 1 onion , chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 200g frozen peas
- zest and juice 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes