Easy Prawn Risotto Recipe is a luxurious and creamy Italian dish that combines the delicate flavors of prawns with the rich, velvety texture of Arborio rice. This classic recipe features tender, juicy prawns cooked to perfection, infused with the subtle sweetness of sautéed onions and garlic. The risotto is cooked slowly, absorbing flavorful chicken or vegetable stock and optional white wine, which adds a depth of flavor. Finished with butter and grated Parmesan cheese, this dish offers a perfect balance of creaminess and umami richness. Garnished with fresh parsley and served with lemon wedges for a refreshing citrus touch, Prawn Risotto is an elegant and satisfying meal, ideal for special occasions or a delightful weeknight dinner.
Easy Prawn Risotto Recipe
Prawn Risotto is a luxurious and creamy Italian dish that combines the delicate flavors of prawns with the rich, velvety texture of Arborio rice. This classic recipe features tender, juicy prawns cooked to perfection, infused with the subtle sweetness of sautéed onions and garlic.
Ingredients
- 1 l chicken or vegetable stock
- 2 tbsp olive oil
- 400 g prawns shelled and deveined
- 50 g butter
- 1 large onion finely chopped
- 2 cloves garlic minced
- 300 g Arborio rice
- 150 ml white wine optional
- salt to taste
- black pepper to taste
- 100 g Parmesan cheese grated
- fresh parsley chopped, for serving
- lemon wedges optional, for serving
Instructions
- Prepare Stock: Heat the stock in a saucepan and keep it warm over low heat.
- Cook Prawns: In a large pan, heat a tablespoon of olive oil over medium heat. Add the prawns and cook until they are pink and cooked through. Remove them from the pan and set aside.
- Sauté Onions and Garlic: In the same pan, add the remaining olive oil and half of the butter. Add the chopped onion and cook until soft. Add the garlic and cook for another minute.
- Add Rice: Stir in the Arborio rice and cook for 2 minutes until the grains become slightly translucent.
- Add Wine: Pour in the white wine (if using) and stir until it’s absorbed.
- Cook the Risotto: Begin adding the warm stock, one ladle at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next ladle of stock. Continue until the rice is al dente, which should take about 18-20 minutes.
- Add Prawns: Return the cooked prawns to the pan and gently stir them into the risotto.
- Finish with Butter and Cheese: Remove the pan from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
- Garnish and Serve: Garnish with chopped parsley and serve with lemon wedges on the side.
- Dobar tek!
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