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Prawn risotto
- Anna Glover
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Serves 4
Easy
Prep: 25 mins
Cook: 35 mins
A star rating of 5 out of 5.2 ratingsRate
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This comforting risotto uses the whole crustacean – the shells create a rich seafood stock for the rice to bubble away in before stirring through plump cooked prawns to serve
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Try our prawn risotto, then check out our chicken risotto, vegetable risotto, scallop risotto, tomato risotto, butternut squash risotto prawn linguine and more risotto recipes. Why not try more of our delicious creamy garlic prawn pasta
How to make the perfect prawn risotto: cook's tips
- To make this risotto dairy-free, substitute the butter for 2 extra tbsp of olive oil.
- Prawn shells add extra flavour to the chicken stock. Fish stock can be quite overpowering in risotto but this simple infusion adds another dimension and depth of flavour.
- Swap prawns for calamari, seared scallops or mixed seafood – just adjust the timing accordingly.
Prawn risotto recipe
Ingredients
Nutrition
-
1 litre chicken stock
-
400g raw shell-on king prawns
-
2 tbsp butter
-
2 tbsp olive oil
-
1 onion
finely chopped
-
2 garlic cloves
crushed
-
1 red chilli
finely chopped
-
700g arborio or other risotto rice
-
1 tbsp tomato purée
-
200ml white wine or vermouth
-
1 lemon
zested and juiced
-
handful of flat-leaf parsley or chives
finely chopped
-
extra-virgin olive oil
to serve
Nutrition: per serving
- kcal421
- fat13g
- saturates5.1g
- carbs46g
- sugars4.4g
- fibre2.6g
- protein20.8g
- salt2.6g
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Method
-
step 1
Bring the stock to a simmer in a pan over a high heat, and lower in the prawns. Cook for 2 mins until pink. Strain out the prawns, then remove the heads and shells and put back into the stock. Set aside the prawns for later. Keep the stock on a low simmer to infuse with the prawn shells and heads while you start the risotto.
-
step 2
Heat the butter and oil in a shallow casserole or deep frying pan, and fry the onion for 8-10 mins or until soft but not golden. Stir in the garlic and chilli, fry for a minute, then add the rice. Fry for 6-7 mins or until the grains start to turn translucent. Stir in the purée and cook for 1 min.
-
step 3
Pour in the wine and bubble until all the liquid has evaporated. Strain the stock, or add a few ladlefuls at a time through a sieve into the rice. Stir and simmer over a low heat until absorbed, before adding a few more ladlefuls, until the rice is tender and the risotto is creamy (about 12-15 mins). Stir in the lemon zest, a squeeze of juice, herbs and the cooked prawns. Fold in off the heat for 30 seconds to warm through the prawns just before serving. Drizzle with a little extra-virgin olive oil, if you like.
Discover more prawn recipes.
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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