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    Home » Recipes » Dinner

    Prawn & Pea Risotto (oven-baked)

    Published: Nov 9, 2020 · Modified: Nov 11, 2021 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Oven-Baked Prawn and Pea Risotto Pinterest Pin.

    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!

    Prawn and pea risotto with fresh lemon wedges, ready for serving.

    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!

    👩‍🍳 Love risotto? Try my hot smoked salmon and prawn risotto!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ 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

    🥘 Ingredients

    • 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.

    🔪 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 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.

    Step by step process photos for making the oven baked risotto.

    🍴 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.

    📖 Variations

    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.

    🥡 Storage

    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.

    A bowl of prawn and pea risotto with lemon.

    ❓ FAQS

    Do you cook oven baked risotto uncovered or covered?

    Unlike risotto made on the hob, oven-baked risotto needs to be cooked with a lid on to prevent the risotto drying out.

    Does risotto have to be served immediately?

    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!

    What happens if my oven-baked risotto is too dry?

    Add more stock to the pan before returning the dish to the oven to finish cooking.

    😋Related recipes

    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.
    • Broccoli and Wild Garlic Risotto - The perfect springtime dish to celebrate wild garlic season! This delicious oven-baked broccoli and wild garlic risotto is easy to make, flavourful and on the table in 35 minutes!
    • Butternut Squash and Bacon Risotto - Roasted, nutty, sweet butternut squash and salty streaky bacon combine gloriously in this creamy risotto dish
    • 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!

    Don't want to miss a thing?

    Grab your free pantry checklist!

    • Easy Leftover Chicken Curry Recipe
    • Easy Spicy Chicken Pizza Recipe
    • Easy Slow Cooker Pulled Beef Recipe
    • Slow Cooker Beef Keema Curry Recipe

    Recipe

    Prawn and pea risotto in a red pan with lemon wedges
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    5 from 9 votes

    Oven-Baked Prawn and Pea Risotto

    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!
    Course Main Course
    Cuisine Fusion, Italian
    Keyword oven baked risotto, prawn and pea risotto
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 492kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Measuring Spoons
    • Measuring Jug
    • Kitchen Scales
    • Shallow Casserole

    Ingredients

    Metric - US Customary
    • 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/ 250F/ 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.
    • 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.

    Notes

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
    Nutrition Facts
    Oven-Baked Prawn and Pea Risotto
    Amount per Serving
    Calories
    492
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    4
    g
    25
    %
    Cholesterol
     
    80
    mg
    27
    %
    Sodium
     
    805
    mg
    35
    %
    Potassium
     
    474
    mg
    14
    %
    Carbohydrates
     
    68
    g
    23
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    24
    g
    48
    %
    Vitamin A
     
    620
    IU
    12
    %
    Vitamin C
     
    34
    mg
    41
    %
    Calcium
     
    285
    mg
    29
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    #CookBlogShare

    I'm linking this up to #CookBlogShare, which this week is being hosted by Peachicks Bakery.

    Cook Blog Share

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    Reader Interactions

    Comments

    1. Gina

      November 09, 2020 at 12:42 pm

      5 stars
      Absolutely delicious! I used carnaroli rice and it's one of the best risottos we've had!

      Reply
    2. Kate

      November 09, 2020 at 1:07 pm

      5 stars
      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.

      Reply
    3. Corina Blum

      November 09, 2020 at 1:17 pm

      5 stars
      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!

      Reply
    4. Heidy

      November 09, 2020 at 1:47 pm

      5 stars
      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.

      Reply
    5. Jen

      November 09, 2020 at 2:12 pm

      5 stars
      Thank you for taking the stress out of making risotto! This looks fantastic!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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