A hearty and delicious oven-baked prawn and pea risotto with a fresh lemon zing. Perfect for busy weeknights when you just don’t have time to stand at the hob stirring!
I do love an oven baked risotto and make one at least once a week. This delicious prawn and pea risotto is pure comfort food and my family love it!
✔️ Why should you try it?
- Filling and comforting
- Baked in the oven so no need to stand at the hob
- Leftovers are delicious for lunch the next day
- Olive Oil – a light olive oil is best for this dish (or you could use butter instead).
- Onion – 1 white onion, chopped finely.
- Garlic – I like things garlicky so I use 3 garlic cloves.
- Dried Thyme – or use fresh if you prefer.
- Risotto Rice – arborio rice is the best rice to use. You could use ordinary 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 meaty 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.
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 in the oven with the lid on.
Four – After 20 minutes take the risotto out of the oven, add the prawns, peas and parmesan and return to the oven for 5 minutes (if it’s looking a little dry add a touch more stock too). Season and serve with fresh lemon juice and the chopped parsley and mint.
🍴 Serving suggestions
As risotto is quite filling, I tend to serve it just as it is. If you were looking for something more substantial, fresh crusty bread and crisp green salad would be a nice accompaniment.
There are lots of ways you could vary the flavours and textures of the risotto.
- Fried chorizo, added at the same time as the onion and garlic would complement the prawns really well. You would need about 100g.
- Up the veggies by adding fresh spinach at the same time as the peas.
- Crumbled blue cheese instead of parmesan would give the dish a lovely depth of flavour.
- Stir in a dollop of clotted cream at the end of cooking to make it more luxurious.
The cooked risotto will keep in the fridge for up to 3 days. Reheat thoroughly in the microwave before eating. Alternatively leftovers can be frozen for up to 3 months.
Unlike risotto made on the hob, oven-baked risotto needs to be cooked with a lid on to prevent the risotto drying out.
Risotto is best eaten freshly made, although leftovers can be reheated. You wont 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.
Some more risotto recipes you might like to try;
- Oven Baked Chicken and Chorizo Risotto – comforting and cheesy oven-baked chicken and chorizo risotto, on the table in just 35 minutes! No stirring required, so it’s perfect for busy weeknights.
- Slow Cooked Risotto – an easy slow cooker risotto recipe made extra indulgent by stirring through thick and creamy Cornish clotted cream at the end of cooking!
- Asparagus, Pea and Bacon Risotto – a simple asparagus, pea and bacon risotto recipe. Perfect with a glass of chilled white wine.
- Creamy Mushroom and Leek Risotto
- Chorizo and Butternut Squash Risotto
You might also like to try my easy prawn and chorizo paella, a delicious Spanish style dish made in just 30 minutes!
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Oven-Baked Prawn and Pea Risotto
- 1 tbsp Olive Oil
- 1 Onion finely chopped
- 3 Garlic Cloves finely chopped
- 1 tsp 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 tbsp Parsley chopped finely
- 1 tbsp Mint chopped finely
- Preheat the oven to 180°c (160 fan).
- Heat the oil in an oven proof pan with lid and gently fry the onion, garlic and thyme for a few minutes until soft.
- Stir in the risotto rice and coat in the onion mixture. Add the white wine, stir and allow to evaporate.
- Now pour in the stock, give it a stir and place the lid on the pan. Cook in the oven for 20 minutes. 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.
- 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.
I’m linking this up to #CookBlogShare, which this week is being hosted by Peachicks Bakery.