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Prawn, saffron and pea risotto

Saffron gives this creamy baked seafood risotto a vibrant yellow colour whilst peas add a punch of gorgeous green. Serve as an impressive dinner party main

Serves 4

Prep Time 5min

Cooking Time 30min


  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, thinly sliced
  • 3 garlic cloves, crushed
  • 300g arborio rice
  • 2 very low salt gluten-free vegetable stock cubes dissolved in 1.2 litres boiling water
  • Large pinch saffron
  • 250g raw prawns, peeled and deveined
  • 200g broccoli, coarsely chopped
  • 150g frozen peas, thawed


  1. Heat the oven to 180°C/fan 160°C/gas 4. Heat the olive oil in a large, flameproof casserole dish over a medium heat. Add the onion, leek and garlic and cook, stirring, for 5 min.
  2. Add the rice and stir for 1–2 min until toasted and coated with oil. Add the stock with the saffron and bring to the boil. Cover the dish with the lid or foil and bake in the oven for 15 min. Stir in the prawns, broccoli and peas and bake for a further 10–15 min or until the liquid has been absorbed and the rice is tender.
  3. Season with black pepper to serve.

Nutrition per serving

Read more on how we calculate nutrition.
439 21g 6.2g 1.2g 7g 6.8g 0.6g 92mg 70g 2.5mg

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