This Prawn and Pea Risotto (Shrimp and Pea Risotto) is a delicious meal for the whole family! Lower in salt and without the wine commonly found in risottos, this is a baby-friendly option (and healthier for adults too!) that will save you making multiple meals to suit your family members. It’s a beautifully creamy risotto, with pops of freshness thanks to peas and parsley.
I developed this Prawn and Pea Risotto recipe to introduce Baby LJ to shellfish when he started solids. For a fantastic resource I used when introducing allergens, see Nip allergies in the bub [1] . At first, I turned this risotto into a purée by simply chopping it in my Thermomix once cooked, and then loosening it with cooled boiled water. I also mixed it with this Butternut Pumpkin and Garlic Purée, which Baby LJ loved! As he progressed to chunkier foods, I could then make it more textured by reducing the chopping time.
Ingredients you’ll need for this prawn risotto recipe
This is a yummy but simple risotto, made with common ingredients:
Raw prawns/shrimp – I’m lucky enough to live near an amazing fresh seafood store. Always make sure you have high-quality, fresh prawns or shrimp especially when cooking and serving to babies. Shell and devein the whole prawns/shrimp, as this recipe uses just the raw meat. Now that Baby LJ has reached 12 months of age, I sometimes use high-quality frozen shellfish – but never freeze those leftovers for reheating.
Onion and garlic – I think these are staples in every family meal I cook? 😂
Butter – I use salt-reduced butter in any meal that Baby LJ will eat with us. If your family is post-baby/toddler stage, you can use salted butter. Just adjust your seasoning at the end to taste.
Olive oil
White wine vinegar – A baby-friendly replacement for white wine, a common ingredient in risotto and one I was looking to avoid when I developed this recipe.
Arborio rice – A must!
Chicken stock – The chicken stock adds a deeper flavour than vegetable stock would, but you can substitute if needed. Opt for salt-reduced if making for a toddler, or salt-free for a baby under 12 months.
Milk – I use full-cream, as our family fortunately has no intolerances. I haven’t tested this recipe with dairy-free alternatives, but if you do then please let me know how it goes in the comments!
Frozen peas – Loose, not frozen together in a big lump 😆. You can substitute with fresh peas if you like.
Parmesan cheese – For seasoning. Babies can have a small amount of parmesan [2], but the choice as always is yours. Like with my other recipes, you can always set aside their portion before adding the parmesan for the rest of the family.
Parsley – Be sure not to skip this ingredient if possible. The fresh parsley really finishes the risotto off nicely.
How to make Prawn and Pea Risotto
Don’t be put off by the number of photos below! 😆 This really is an easy risotto recipe to make in a thermo cooker. The conventional/regular cooking process is simple too if you don’t mind the constant stirring! It’s just a matter of adding the ingredients in stages.
Thermomixer? This risotto meal is made all in your thermo cooker. I love how easy risotto recipes are in the Thermomix! Firstly, grate the parmesan cheese in your machine and set it aside. Next, finely chop the onion and garlic in your machine. Add butter and oil, and sauté. Add the remaining ingredients in steps, before letting the risotto rest for 10 minutes to thicken. Serve and garnish.
Conventional cook? Grate or finely chop the parmesan, onion and garlic. On the stovetop, bring the stock to the boil over medium-high heat. In another large pot, heat the butter and oil. Add the onion and garlic to sauté. Add the remaining ingredients in steps, before letting the risotto rest for 10 minutes to thicken. Serve and garnish.
See the recipe card below for ingredient amounts and detailed steps for both thermo cooker and conventional methods.
Serving this prawn risotto
Risottos are best served freshly made. I have on occasion though frozen the leftovers for kids’ dinners, but only if I used fresh shellfish to begin with. Once defrosted overnight in the refrigerator, I would gently reheat on the stovetop, adding water to loosen the risotto as needed. Make sure you’re food safe when freezing, defrosting and reheating food for babies and toddlers. For helpful tips on this, Annabel Karmel has a great go-to guide [3] on preparing, freezing and reheating foods👍.
For another main meal that you can serve to baby as well, why not try my Butternut Pumpkin and Pine Nut Pasta. It’s made with a vegetable-based pasta sauce, is full of flavour and has a lovely creamy texture.
I hope your family enjoys this recipe as much as we do. If you try this Prawn and Pea Risotto, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more healthy dinner recipes for family.
Happy cooking!
Chloe x
Prawn and Pea Risotto
Category: Family MainsTap or hover to scale
Ingredients
- 50 g parmesan cheese (Thermomixers: cut in 2cm cubes)
- 150 g / 1 brown/yellow onion peeled and chopped into quarters
- 2 garlic cloves peeled
- 20 g unsalted butter room temperature
- 20 g olive oil
- 15 g white wine vinegar
- 300 g Aborio rice
- 600 g salt-reduced or salt-free chicken stock/broth (Note 2)
- 150 g milk
- 150 g frozen peas
- 400 g fresh prawns / shrimp raw, shelled and de-veined
- 5 g / 2 tbs fresh parsley finely chopped
- salt and pepper to taste for family over 12 months
Thermo Cooker Instructions
- Put the parmesan into the mixing bowl. Mill for 8 seconds, speed 9, MC on. Set aside in a bowl.
- Without washing the bowl, add the onion and garlic. Chop for 6 seconds, speed 5, MC on. Scrape down the mixing bowl.
- Add the butter and oil. Cook for 5 minutes, 100°C, speed 1, MC off.
- Insert the butterfly whisk. Add the white wine vinegar and rice. Cook for 2 minutes, 100°C, Speed 1, reverse, MC off. Scrape down the mixing bowl.
- Add the stock/broth. Cook for 12 minutes, 100°C, speed 1, reverse, MC off. Put the simmering basket on the lid to prevent splatter.
- Add milk, peas and prawns. Cook for 4 minutes, 100°C, speed 1, reverse, MC off. Put the simmering basket on the lid to prevent splatter.
- Stir through the parmesan and parsley. If serving to a baby under 12 months, you might like to remove baby's portion before adding the parmesan.
- Option 1: For a family meal, let sit for 10 minutes to thicken. Option 2: For baby’s meal, remove the butterfly whisk and chop for 5 seconds, speed 5, MC on. Scrape down the mixing bowl and lid, and repeat and/or increase speed until you are happy with the consistency.
Conventional Instructions
- Add the stock to a medium pot and bring to the boil on the stovetop. Once the stock is boiling, reduce to low heat.
- Grate parmesan and set aside.
- Finely chop the onion and garlic.
- Heat the butter and olive oil in a large pan over medium heat. Once the mix begins to simmer, add the onion and garlic, stirring, and cook until translucent (approximately 3 minutes).
- Add the rice and stir for 1 minute until fully coated and rice grains turn translucent.
- Add the white wine vinegar and cook until liquid is evaporated.
- Add 1 cup or ladleful of stock and cook, stirring frequently, until the stock is fully absorbed. Continue to add 1 cup of remaining stock at a time, stirring continuously, until fully absorbed (approximately 20 minutes).
- Add the milk, peas and prawns and cook, stirring frequently, until liquid is fully absorbed and prawns change colour and are cooked through (approximately 5 to 10 minutes).
- Stir through the grated parmesan cheese and parsley. If serving to a baby under 12 months, you might like to remove baby’s portion before adding the parmesan.
- Option 1: For a family meal, let sit for 10 minutes to thicken. Option 2: For baby’s meal, transfer to a food processor and blend until you are happy with the consistency.
Recipe Notes
Nutrition Information
[1] Nip allergies in the bub, 2018, National Allergy Strategy.
[2] Parmesan for Babies, 2023, Solid Starts Inc.
[3] Go to guide: preparing, freezing and reheating foods for baby, 2022, Annabel Karmel.
