Photo of Prawn & lemon orzo risotto by WW

Prawn & lemon orzo risotto

Points® value
Total Time
30 min
10 min
20 min
Yes, you can make a deliciously creamy risotto on a weeknight! This one uses prawns and chives to boost the flavour without a lot of work.


Calorie controlled cooking spray

4 spray(s)


1 medium


2 clove(s)

Vegetable stock cube

1 cube(s), to make 650ml stock

Orzo, dry

240 g

King Prawns, Raw

300 g

Half Fat Crème Frâiche

50 g

Parmesan Cheese

40 g


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Chives, Fresh

2 tablespoon(s)


  1. Mist a large nonstick frying pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for 1 minute.
  2. Stir in the orzo, then pour in 650ml stock and bring to a boil. Reduce the heat and cook, stirring often, for 8 minutes until the orzo is al dente and the liquid is almost completely absorbed.
  3. Stir the prawns into the orzo and cook for 2 minutes, or until the prawns are pink and cooked through. Season to taste, then stir in the crème fraîche, half the Parmesan and all of the lemon juice. Cook for 1 minute until the cheese is melted and combined.
  4. Serve the risotto topped with the remaining Parmesan and the lemon zest and chives.


Add 100g frozen petits pois to the risotto at the same time as the prawns.