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    • Prawn Risotto

    Prawn Risotto

    Mark Sharron
    Easy
    30 minutes
    01-Feb

    Prawn Risotto is a classic Italian dish that combines the nutty flavour of Arborio rice with succulent prawns and a rich, creamy sauce. It’s a simple yet satisfying meal that can be enjoyed any night of the week. Plus, it’s easy to make and requires minimal ingredients. This delicious dish is sure to become a family favourite. 

     

     

     

     

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    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 1 cup Arborio rice
    • 3 cups chicken stock
    • 1/2 cup white wine
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 cup freshly grated Parmesan cheese
    • 1/2 pound cooked, peeled and deveined prawns
    • 2 tablespoons butter
    • 1/4 cup chopped fresh parsley

    Method

    • Step-by-Step Method for Prawn Risotto
    • Heat the chicken stock in a saucepan until just simmering; keep warm on low heat
    • Finely chop the onion and mince the garlic
    • Heat olive oil in a large, heavy-bottomed pan over medium heat
    • Add chopped onion to the pan and cook, stirring, until softened but not browned
    • Add minced garlic and cook for 1 minute, stirring constantly
    • Add the Arborio rice to the pan and stir until the grains are well coated and translucent at the edges
    • Pour in the white wine and stir until almost fully absorbed by the rice
    • Add 1/2 teaspoon salt and 1/4 teaspoon black pepper; mix well
    • Ladle in a small amount of hot chicken stock (about 1/2 cup), stirring constantly until the liquid is mostly absorbed
    • Continue adding stock, one ladleful at a time, stirring and allowing each addition to be absorbed before adding more
    • Repeat until the rice is creamy and tender but still slightly al dente, about 18-20 minutes in total
    • While rice is cooking, roughly chop fresh parsley and grate Parmesan cheese
    • When all stock is absorbed and rice texture is correct, reduce heat to lowest setting
    • Stir in cooked, peeled, and deveined prawns, allowing them to gently warm through
    • Add butter and grated Parmesan cheese to the risotto, folding in gently for a creamy finish
    • Remove the pan from heat and stir in half of the chopped parsley
    • Taste and adjust seasoning if needed, adding more salt and pepper to preference
    • Spoon risotto onto warm plates, allowing it to settle flat for even presentation
    • Sprinkle remaining chopped parsley over the top and finish with an extra touch of Parmesan if desired
    • Serve immediately while creamy and hot