Pea and prawn risotto

Pea and prawn risotto

Something for Everyone
Ben Dearnley

As a general rule, I’m not a big fan of risotto, but the peas and mint in this one have thoroughly won me over. The risotto will thicken on standing, so have some extra stock handy if you don’t intend to eat it right away.


Quantity Ingredient
215g fresh or frozen peas, thawed
2 spring onions, roughly chopped
1 small handful flat-leaf parsley leaves
1-2 tablespoons fresh mint leaves
2 garlic cloves, roughly chopped
1 litre reduced-salt chicken stock, (see note)
2 tablespoons olive oil
1 small onion, diced
330g arborio rice
35g parmesan cheese, grated
500g raw prawns, peeled and deveined, tails intact
micro herbs, (optional), to garnish


  1. Place the peas, spring onion, parsley, mint and garlic in a food processor and process to a coarse paste. Set aside.
  2. Pour the stock and 375 ml water into a saucepan and bring to the boil. Reduce the heat to low, cover, and simmer.
  3. Heat half of the oil in a large saucepan over low heat. Add the onion and cook for 5 minutes, or until softened. Add the rice and cook, stirring, for 1 minute. Add 250 ml of the hot stock and stir until all of the liquid has been absorbed. Continue adding the hot stock, 1 cup at a time, stirring until the stock has been absorbed before adding more – the total cooking time should be about 25 minutes. Stir through the pea mixture and parmesan and remove from the heat. Keep warm.
  4. Meanwhile, heat 2 teaspoons of the remaining oil in a large frying pan over high heat. Add half of the prawns and cook for 3 minutes, or until cooked through. Repeat with the remaining oil and prawns until all are cooked.
  5. Divide the risotto among serving plates and top with the cooked prawns. Garnish with a few micro herbs, if liked.

Baby’s serve

  • For a younger baby, blend the risotto and prawns (remove the tails) until smooth, adding a little extra liquid (water or your baby’s milk) to achieve the desired consistency. An older baby will probably be able to manage as is, although you may need to cut up the prawns.

Toddler’s serve

  • Remove the tails from the prawns, chop them a little if needed, and serve as is.


  • When making soups for your children, always use a reduced-salt, preferably home-made, stock. Babies’ developing kidneys, in particular, can’t handle much salt and it can cause them to become dehydrated.
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