Risotto with Prawns & Pesto


  • A knob of Butter
  • 2 tbsp Olive oil
  • 1 Small onion, finely chopped
  • 300g Arborio rice
  • 100ml White wine
  • 1.2l Vegetable stock
  • 150g Frozen peas, defrosted
  • 200g Raw king prawns, shelled
  • 1 Lemon, grated zest
  • 100g Sacla’ Classic Basil Pesto
  • 1 tbsp Fresh parsley, chopped
  • Salt
  • Black pepper
  • A handful of Parmesan, freshly grated


  1. In a large saucepan, heat the butter and oil over a medium heat
  2. Add the onion and fry gently for 5 minutes until soft and lightly golden
  3. Tip in the rice and stir for a minute to coat in the butter and onion, then pour in white wine
  4. Let it bubble, then stir and add a few ladlefuls of hot stock, stirring all the time
  5. Add the rest of the stock, a couple of ladlefuls at a time, keeping back just one
  6. Stir between each addition until the liquid is almost completely absorbed, before adding the next - this part will take about 20 minutes
  7. Add the peas and prawns and the last ladleful of stock. Cook for 5 minutes until the prawns turn pink
  8. To check the rice is cooked taste a few grains. It should be soft. If it needs a bit longer, add hot water
  9. Stir in the lemon zest, Sacla’ Pesto, parsley, salt, pepper and most of the Parmesan. Mix together well.
  10. Cover the pan and leave to rest for 1 minute then serve with rest of Parmesan and lots of black pepper
Serves: 3Cooking time: Share recipeReview this recipe


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