Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Crustaceans, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	568Kcal
	481kJ	2377kJ
Fat	5.3g	26g
of which saturates	1.2g	5.7g
Carbohydrates	10g	51g
of which sugars	1.9g	9.4g
Protein	6.4g	32g
Salt	0.56g	2.8g
Fibre	2.3g	11g

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)

Allergens

Contains: Crustaceans, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	560Kcal
	483kJ	2343kJ
Fat	5.4g	26g
of which saturates	1.2g	5.7g
Carbohydrates	10g	49g
of which sugars	1.9g	9.2g
Protein	6.4g	31g
Salt	0.57g	2.8g
Fibre	2.3g	11g

Back

Prep in 10 High protein 1/3 daily fibre 6 plants Low sat fat

Creamy King Prawn & Pea Pesto Risotto

Prep time: 10 mins

Total time: 25 mins

Cuisine: Italian

Food group: Shellfish

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.

Cooking Instructions

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.

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