Prawn and pea risotto

The simplicity of risottos never ceases to amaze me. For me they deliver the fine balance of comfort and sophistication. Never underestimate just how good a risotto can be – just make sure you keep stirring to release the starches and create a silky finish.


  • 250g of raw peeled king prawns (£3)
  • 1 lemon (30p)
  • 6 shallots (88p)
  • 500g of arborio rice (94p)
  • 900g value frozen peas (87p)

The cupboard staples...

Salt, black pepper, olive oil and 2 fish stock cube (for just under 2 pints of stock)

Total cost

If you already have the cupboard staples, then according to, this trolley was cheapest at Tesco’s where it came to £5.99 - that's £1.50 per head!


  • First up, cook the peas in salted boiling water and then drain.
  • Put a few glugs of olive oil in a saucepan and get up to a medium heat – when the oil is hot, add some finely diced shallot and cook through until translucent. Now add 300 grams of rice, season well and keep stirring. Cook for 2 minutes.
  • Now gradually add (a ladle at a time) some hot stock to the pan (stirring all the time). Keep doing this until all the liquid has been absorbed into the rice. You’ll get a sore arm but keep stirring! It’s worth it.
  • Once all the liquid has been absorbed, add the prawns, peas (250 grams) and the juice of one lemon.
  • Simmer for a further minute until the prawns are cooked through and it’s done. Easy.
  • Happy eating!