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.
Speedy King Prawn & Spring Vegetable & Creamy Almond Risotto
A vibrant risotto to celebrate the spring season. Responsibly-sourced king prawns join earthy mushrooms, fresh peas and peppery rocket and velvety almond cream and our NEW quick-cook risotto-style rice. It's ready in 20 mins!
Ready in 20
6 plants
Low sat fat
Family classics
Serving size
Ingredients
- 120g chestnut mushrooms
- 4 garlic clove
- 20g pine nuts
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 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.)
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 80g rocket
- 150g peas
- 4 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.)
Nutritional Information
Calories: 570
Protein: 28g
Carbs: 61g
Fat: 24g
Speedy King Prawn & Spring Vegetable & Creamy Almond Risotto
A vibrant risotto to celebrate the spring season. Responsibly-sourced king prawns join earthy mushrooms, fresh peas and peppery rocket and velvety almond cream and our NEW quick-cook risotto-style rice. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a small bowl & a measuring jug
Prep time
- Finely dice the onions. Thinly slice the garlic and mushrooms
- Heat the large frying pan over a medium-high heat. Once hot, add the pine nuts and cook for 1-2 mins, stirring constantly until golden brown
- Remove from the pan and set aside
Build the risotto
- Reheat the frying pan with 1 tsp on medium-high heat. Once hot, add the mushrooms and onion and cook for 5-6 mins, until golden brown. Add the garlic and prawns and cook for a further 2 mins
- Add 100ml water, the almond cream, stock powder and garlic herb paste and stir to combine. Add the rice and stir to coat
- Simmer for 6 mins until, the sauce has thickened
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
Check the prawns
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Stir the 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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