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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

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.
Course Main Course
Cuisine Fusion, Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 492kcal
Author Beth Sachs

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/ 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

Notes

Storage:
Store - If you have any leftovers of oven-baked risotto, you can store them 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.
 
Nutrition:
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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