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Prawn Risotto (Shrimp)
5 from 64 votes

Prawn Risotto (Shrimp)

Prawn Risotto blends sautéed prawns with creamy Arborio rice cooked slowly in chicken broth and milk, enriched by butter, Parmesan cheese, and aromatic onion and garlic. The addition of sweet peas adds a pop of texture and color. This risotto achieves a creamy, slightly oozing consistency typical of classic risottos, offering a satisfying meal with rich seafood flavor balanced by the sharp cheese and herbs.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 -5 people
Calories: 511 kcal
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
  3. Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
  4. 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.
  5. Add rice and stir for 30 seconds until rice is translucent on edges.
  6. Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.
  7. 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).
  8. Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
  9. Risotto should be soupy and rice still a tiny bit undercooked.
  10. Add peas and parmesan, quickly stir.
  11. Taste, then add salt and pepper, then quickly stir.
  12. Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
  13. Lastly, gently stir through prawns (tip in any juices too).
  14. 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.
  15. 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

Calories 511cal (26%)

Nutrition Facts

Serving: 4 -5 people

Amount Per Serving

Calories 511

% Daily Value*

Calories 511cal 26%

* Percent Daily Values are based on a 2,000 calorie diet.