Try this easy oven baked prawn risotto with a zesty lemon twist. This dish perfectly combines creamy risotto rice, succulent king prawns, and sweet peas for a satisfying meal.
The best bit? It's oven-baked, making it ideal for busy weeknights.
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Unlike traditional risotto that requires constant stirring at the hob, this method allows you to enjoy a creamy, comforting prawn and pea risotto without being tied to the cooker.
👩🍳 Love prawn risotto? Try my hot smoked salmon and prawn risotto next!
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✔️ Why should you try it?
- Unlike traditional risotto, this recipe requires minimal stirring, making it a great option for busy weeknights when you don't have a lot of time.
- Oven-baked risotto is a perfect one-pot meal that can be served as a main course or a side dish.
- The recipe can be easily adapted to suit your taste preferences. You can add your favourite herbs and spices or swap out the prawns for another protein like chicken or tofu.
⭐ Five Star Reader Reviews
'Absolutely delicious! I used carnaroli rice and it's one of the best risottos we've had!' ⭐⭐⭐⭐⭐
- Gina
🥘 Ingredients
Olive Oil - a light olive oil is best for this dish (or you could use butter instead).
Onion - 1 onion, chopped finely.
Garlic - I like things garlicky so I use 3 garlic cloves.
Dried Thyme - or use fresh thyme if you have it to hand.
Risotto Rice - arborio rice or carnaroli rice is the best rice to use for risotto. You could use long grain rice but you won't achieve the same creamy texture.
White Wine - a dry white wine or vermouth can be used. Alternatively, leave it out completely.
Chicken Stock - made with a stock pot or stock cube.
Prawns - cooked king prawns give the dish a lovely texture.
Frozen Peas - or petit pois.
Parmesan - freshly grated.
Lemon Juice - gives the dish a lovely lemony fresh zing.
Fresh Parsley and Mint - finely chopped and scattered over the risotto at the end of cooking.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One - Heat the oil in an oven-proof pan with lid and gently fry the onion, garlic, and thyme until soft.
Two - Stir in the risotto rice and coat in the onion mixture, then pour in the white wine and stir for a few minutes.
Three - Add the stock, give it a stir, and place it in the oven with the lid on.
Four - After 20 minutes, remove the risotto from the oven and stir in the prawns, peas, and parmesan. If the risotto appears a bit dry, add a splash of water to maintain its creamy consistency. Return the dish to the oven for an additional 5 minutes to allow the prawns to cook through and the flavours to meld. Once done, season the risotto to taste and serve immediately, garnished with a squeeze of fresh lemon juice and a sprinkle of chopped parsley and mint for a vibrant, fresh finish.
🍴 Serving suggestions
This baked prawn risotto is a versatile dish that can be served as a main course or a side.
As a main, pair it with a crisp side salad or crusty bread for a complete meal. As a side, it complements grilled chicken or fish perfectly.
For the ultimate dining experience, serve this risotto with a refreshing white wine like Sauvignon Blanc or Pinot Grigio, which will beautifully highlight the lemon notes and delicate prawn flavours.
📖 Variations
There are lots of ways you could vary the flavours and textures of the risotto.
- Swap prawns for chicken, tofu, or mushrooms.
- Add chorizo at the beginning with the onion and garlic for a smoky, spicy kick that complements the prawns.
- Stir in fresh spinach along with the peas to boost the vegetable content, adding vibrant colour and nutrients.
- Replace Parmesan with crumbled blue cheese for a bold, tangy depth of flavour that elevates the dish.
- For a touch of indulgence, stir in a generous dollop of clotted cream just before serving, creating an extra creamy and luxurious risotto.
🥡 Storage
Store - Leftover risotto can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure the risotto has cooled completely before transferring it to the container.
Reheat - To reheat the risotto, transfer the desired portion to a microwave-safe bowl or a pan on the stovetop. Add a splash of water or stock to prevent drying out, and heat in 1-minute intervals (microwave) or over medium heat (stovetop), stirring frequently. Continue heating and stirring until the risotto is warmed through and reaches the desired consistency, adding more liquid as needed.
❓ FAQS
Unlike risotto made on the hob, oven-baked risotto needs to be cooked with a lid on to prevent the risotto from drying out.
Risotto is best eaten freshly made, although leftovers can be reheated. You won't get the same creamy texture as freshly made, but it will still be tasty!
Add more stock to the pan before returning the dish to the oven to finish cooking.
A crisp Pinot Grigio complements the dish perfectly.
Yes, just replace the wine with an equal amount of stock.
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Tried it? Let me know what you think and rate it ⭐️ below. Tag me @effortlessf00d-I'd love to see! Don't forget to subscribe for more recipes.
Recipe
Oven-Baked Prawn Risotto
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Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 3 Garlic Cloves finely chopped
- 1 teaspoon Dried Thyme
- 250 g Risotto Rice
- 100 ml White Wine
- 600 ml Chicken Stock
- 200 g Cooked King Prawns
- 150 g Frozen Peas
- 75 g Parmesan grated
- 1 Lemon Juice Only
- 1 tablespoon Parsley chopped finely
- 1 tablespoon Mint chopped finely
Instructions
- Preheat the oven to 180 °c (160 °fan/ 350 °F/ Gas 4).
- Heat the oil in an oven proof pan with lid and gently fry the onion, garlic and thyme for a few minutes until soft.1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 teaspoon Dried Thyme
- Stir in the risotto rice and coat in the onion mixture. Add the white wine and allow it to reduce by half.250 g Risotto Rice, 100 ml White Wine
- Pour in the stock, give it a stir and place the lid on the pan. Cook in the oven for 20 minutes.600 ml Chicken Stock
- Add the prawns, peas and parmesan and return to the oven for 5 more minutes. If the risotto is looking a little dry add more stock at this point too.200 g Cooked King Prawns, 150 g Frozen Peas, 75 g Parmesan
- Test to see if the rice is cooked (it should be al dente) then season and stir in the lemon juice and fresh herbs before serving.1 Lemon, 1 tablespoon Parsley, 1 tablespoon Mint
Jen says
Thank you for taking the stress out of making risotto! This looks fantastic!
Heidy says
This prawn and pea risotto were outstanding and so easy to make. I will be keeping this recipe on hand to make again. Have a wonderful day.
Corina Blum says
This sounds like such a delicious risotto and I love the method of cooking it without having to constantly stir it. Definitely a good idea for busy weeknights!
Kate says
Oven-baked risottos are such a great idea, none of that standing at the stove for half an hour stirring away! And the flavours in this are DELISH. Thanks for a great recipe.
Gina says
Absolutely delicious! I used carnaroli rice and it's one of the best risottos we've had!