Prawn Risotto (Shrimp)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 -5 people
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Calories
511 kcal
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Course
Main Course
Prawn Risotto (Shrimp)
Description
The recipe begins by searing raw peeled prawns in olive oil seasoned with salt and black pepper until just cooked, then setting them aside. Onion and garlic are sautéed in butter, and white wine is added to deglaze the pan and introduce acidity.
Arborio rice is stirred into the aromatic base and cooked briefly before gradually adding chicken broth and milk at room temperature, allowing the rice to absorb the liquid slowly. The risotto requires monitoring and stirring to reach a creamy texture where the rice appears translucent at the edges but still maintains a tender bite. Peas are stirred in for freshness and a slight sweetness, and grated Parmesan cheese lends depth and savory richness. Extra butter and parsley are added at the end to finish the dish.
This prawn risotto is a comforting and creamy dish with plump prawns adding a sweet and briny contrast. It works well as a main course for dinner and pairs nicely with a simple salad or light side to balance the richness.
The notes highlight the use of frozen prawns thawed and dried before cooking, the importance of Arborio rice for the risotto's creaminess, and tips on reheating leftovers to maintain texture. The risotto is served when still slightly creamy and not overly thick, allowing it to spread softly on the plate.
Ingredients
- 1 – 2 olive oil tbsp amount not given
- 400 – 500g (14oz – 1 lb) prawn or shrimp, raw, peeled
- salt
- black pepper
- 1 1/2 tbsp (20g) butter
- 1/2 onion , finely chopped
- 2 garlic minced, cloves
- 1/3 cup (85 ml) white wine or water, dry
- 1 1/2 cups (270g) arborio rice , uncooked (Note 2)
- 3 cups (750ml) chicken broth , low sodium, at room temp
- 1 cup (250 ml) milk , room temp (full or low fat)
- 1 cup (150g) peas thawed, frozen
- 1/3 cup (40g) Parmesan Cheese grated
Finishing / serving:
- 1 – 2 tbsp (15 – 30g) butter extra
- Parmesan Cheese grated
- parsley optional, finely chopped
Instructions
- Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
- Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
- Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
- Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
- Add rice and stir for 30 seconds until rice is translucent on edges.
- Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.
- Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
- Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
- Risotto should be soupy and rice still a tiny bit undercooked.
- Add peas and parmesan, quickly stir.
- Taste, then add salt and pepper, then quickly stir.
- Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
- Lastly, gently stir through prawns (tip in any juices too).
- Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
- Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.
Notes
- Use thawed frozen prawns, drained and patted dry; fresh prawns require more raw weight to yield the same peeled amount.
- Arborio rice is essential for creamy risotto due to its starch content.
- Remove risotto from heat while still a bit runny as it continues to thicken off the stove.
- Leftovers reheat well with a splash of water to loosen texture; spreading on a tray to cool quickly before refrigerating can improve reheating quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5 people
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511cal | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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