Fast Recipes

Prawn risotto with sweet spring peas and treviso radicchio

Australian Gourmet Traveller fast recipe for prawn risotto with sweet spring peas and treviso radicchio

By Andy Bunn
  • Serves 6
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Prawn risotto with sweet spring peas and treviso radicchio


  • 2 litres fish stock
  • 125 gm butter, chopped
  • 100 ml olive oil
  • 3 small onions, finely chopped
  • 3 cloves of garlic, thinly sliced
  • 150 ml dry white wine
  • 500 gm carnaroli or other risotto rice
  • 1 kg green prawns, peeled, cleaned and halved widthways
  • 320 gm podded peas
  • 1 head of radicchio, trimmed, leaves separated, washed, dried and torn into bite-sized pieces
  • To serve: extra-virgin olive oil


  • 1
    Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer. Heat butter and olive oil in a large heavy-based saucepan, add onion and garlic and cook over low heat, stirring occasionally for 8 minutes or until soft. Add wine and simmer until almost evaporated. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
  • 2
    Just before adding the last cupful of stock, stir in prawns, peas and remaining stock, then stir for another 5 minutes. Add radicchio and stir for 1-2 minutes or until just wilted, then season to taste with sea salt and freshly ground black pepper.
  • 3
    Spoon risotto among bowls, drizzle with extra-virgin olive oil and serve immediately.