The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy King Prawn & Pea Pesto Risotto
A green risotto to celebrate the season. Juicy king prawns, tender British peas and hearty mushrooms join creamy Greek yoghurt and our NEW quick-cook risotto-style rice Green pesto and parsley add freshness. Toasted pine nuts for a nutty crunch.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 onion (use half)
- 60g chestnut mushrooms (use half)
- 3 garlic clove
- 150g peas (use half)
- 10g pine nuts (use half)
- 40g rocket (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 handful of fresh flat-leaf parsley (use half)
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 568
Protein: 32g
Carbs: 51g
Fat: 26g
Ingredients
- 60g chestnut mushrooms
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g rocket
- 1 onion
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g pine nuts
- 1 handful of fresh flat-leaf parsley
- 150g peas
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 3 garlic clove
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 80g greek style yoghurt (Milk)
Nutritional Information
Calories: 560
Protein: 31g
Carbs: 49g
Fat: 26g
Creamy King Prawn & Pea Pesto Risotto
A green risotto to celebrate the season. Juicy king prawns, tender British peas and hearty mushrooms join creamy Greek yoghurt and our NEW quick-cook risotto-style rice Green pesto and parsley add freshness. Toasted pine nuts for a nutty crunch.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a small bowl & a measuring jug
Prep & toast
- Finely dice the onion. Thinly slice the garlic and mushrooms
- Heat the large frying pan over a medium-high heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
Get the risotto started
- Reheat the large frying pan with 1 tsp over a medium-high heat. Once hot, add the mushrooms and onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the prawns and garlic and cook for another 2 mins, until the prawns are pink
- Add the stock powder and 250ml water (125ml for 1 person). Stir to combine, then add the rice and simmer for 6 mins, until the sauce has thickened and the prawns are cooked through
Meanwhile, prep the dressing
- Finely chop the parsley and toasted pine nuts
- Add half the parsley and the toasted pine nuts to the small bowl with 2 tsp oil. Season with salt and pepper
Finish & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the yoghurt, peas, remaining parsley and the pesto through the risotto. Season with salt and pepper
- Serve the risotto into bowls, topped with the rocket. Drizzle over the parsley pine nut dressing
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