This oven-baked prawn risotto with a fresh lemon zing is a perfect combination of creamy risotto, succulent king prawns, and sweet juicy peas.
The best part is that it's oven-baked, making it perfect for busy weeknights when you don't have time to stand at the hob stirring.
While traditional risotto requires constant stirring on the hob, oven baking offers a method that gives you a bit more freedom.
With this method, you can enjoy the deliciousness of creamy comforting risotto without having to stand at the hob stirring constantly.
In fact, I love oven-baked risotto so much that I make it at least once a week. This prawn and pea risotto is one of my favourites, and it's always a hit with my family.
👩🍳 Love prawn risotto? Try my hot smoked salmon and prawn risotto next!
✔️ 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.
- Creamy prawn and pea risotto is my idea of the perfect comfort food!
⭐ Five Star Reader Reviews
'Absolutely delicious! I used carnaroli rice and it's one of the best risottos we've had!' GINA ⭐⭐⭐⭐⭐
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 if you have it.
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 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.
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 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 splash of water too). Season and serve with fresh lemon juice and the chopped parsley and mint.
🍴 Serving suggestions
When it comes to serving oven-baked prawn risotto, there are a number of options to choose from.
This dish can be served as a main course or a side dish, depending on your preferences.
If you're serving it as a main course, you can pair it with a side salad or some crusty bread to make it a complete meal. Alternatively, you can serve it as a side dish alongside grilled chicken or fish.
Finally, don't forget to pair this delicious dish with a glass of white wine, such as a Sauvignon Blanc or Pinot Grigio!
There are lots of ways you could vary the flavours and textures of the risotto.
- If you're not a fan of prawns, you can swap them out for another protein like chicken, tofu, or even mushrooms.
- For a smoky and spicy twist, try adding chorizo at the same time as the onion and garlic.
- To up the vegetable content of the dish, consider adding fresh spinach at the same time as the peas. This will add some extra nutrients and colour to the dish, making it both delicious and healthy.
- If you're feeling adventurous, crumbled blue cheese can be used instead of Parmesan to give the dish a lovely depth of flavour.
- For a luxurious twist, stir in a dollop of clotted cream at the end of cooking.
Store - If you have any leftover risotto, you can store it in an airtight container in the fridge for up to 3-4 days.
Reheat - Either microwave it for a few minutes or heat it up in a pan on the hob with a splash of water or stock to prevent it from drying out. It's important to note that risotto tends to thicken up as it sits, so you may need to add some extra liquid to it when reheating to get it back to the desired consistency.
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.
More risotto recipes you might like!
- Oven Baked Chicken and Chorizo Risotto - comforting and cheesy oven-baked chicken and chorizo risotto, on the table in just 35 minutes! No stirring is 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.
You might also like to try my easy prawn and chorizo paella, a delicious Spanish-style rice dish made in just 30 minutes!
More easy dinner recipes
Oven-Baked Prawn and Pea Risotto
- 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
- 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