Prawn and Pea Risotto

50 min 4 servings

For the shellfish stock

  • 50g Lurpak® Slightly Salted butter
  • 16 prawn shells
  • 1 fennel bulb, finely chopped
  • 1 small onion, peeled and finely chopped
  • 1 small carrot
  • A sprig of thyme
  • 2 bay leaves
  • 6 peppercorns


For the risotto

  • 1.5 litres of shellfish stock
  • 150g Lurpak® Slightly Salted butter
  • 1 onion finely chopped
  • 1 fennel bulb, finely chopped
  • 300g risotto rice
  • 175ml dry white wine
  • 300g frozen peas
  • 180g Pecorino or Parmesan cheese
  • 16 large raw king prawns, shells removed, de-veined and tails left on
  • Juice and zest of one lemon
  • ½ tsp chilli flakes
  • 20g fresh basil, leaves picked and finely chopped
Prawn and Pea Risotto


To make the stock, heat the Lurpak® in a large frying pan. Add the prawn shells and cook for 2 minutes. Add the remaining ingredients and add 1.5 litres of water. Simmer for 30 minutes and then strain the liquid through a fine meshed sieve.

To make the risotto, place your stock in a medium sized pan and keep on a simmer next to your risotto pan.

Melt 25g Lurpak® in a large high sided pan. Add the chopped onion and fennel and cook over a low heat for 5-7 minutes or until transparent. Turn up the heat and add the rice and stir for 1-2 minutes until the rice is coated in the butter. Add the white wine and cook for a further 1 minute, stirring continuously, until the wine has completely evaporated.

Start adding a ladle spoon of prawn stock to the risotto and continue to stir until all the stock has evaporated. Continue to add the stock little by little, stirring continuously. When the risotto starts to become creamy and is just cooked, add the peas. Stir for another minute and then beat in 25g of cold, cubed, Lurpak® then stir in the cheese. Cover with a lid and leave to sit for 2 minutes 

Meanwhile, in a separate frying pan, add the remaining Lurpak® and fry the prawns for 2-3 minutes or until they are pink and cooked through. Squeeze over the lemon juice and scatter over the lemon zest and chilli flakes.

Divide the risotto between four plates and top with the prawns and scatter with fresh basil. Serve with extra Parmesan or Pecorino cheese.