Prawn Risotto Recipe

If you’re craving something that feels luxurious but is surprisingly simple to make, this prawn risotto recipe is exactly what you need. I love how the creamy Arborio rice combined with tender prawns creates a dish that’s both comforting and elegant — perfect for impressing guests or treating yourself after a busy day. Plus, it strikes a beautiful balance between rich flavors and fresh, light ingredients.

When I first tried this recipe, I was blown away by how approachable it was despite sounding fancy. You’ll find that the step-by-step process is straightforward, and with a few handy tips, you can get that silky texture every time. Whether it’s a weeknight dinner or a weekend celebration, this prawn risotto recipe really shines.

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Ingredients You’ll Need

The ingredients here come together perfectly to create that signature creamy risotto texture, with the sweetness of prawns and the fresh pop of peas. I always recommend using good-quality Arborio rice and fresh or properly thawed prawns for the best flavor and texture.

• Olive oil: Adds a mild fruity base and helps sear the prawns to perfection without sticking.
• Prawns/shrimp: Raw and peeled prawns work best — fresh if you can find them, or good-quality frozen thawed gently.
• Salt and pepper: Essential seasoning to bring out the prawns’ natural sweetness and balance the dish.
• Butter: Used twice — both for sautéing and finishing — it lends that irresistible creaminess.
• Onion: Finely chopped for a delicate sweetness and aromatic base.
• Garlic: Minced, it adds a lovely depth without overpowering the prawns.
• Dry white wine: Or water if you prefer, it deglazes and adds acidity to balance richness.
• Arborio rice: The star of the dish, its starchiness creates that signature creamy texture.
• Chicken broth: Low sodium and at room temperature, this gently cooks the rice and infuses flavor.
• Milk: Full or low fat, it helps mellow the dish and adds silkiness.
• Frozen peas: Thawed, they bring a pop of sweetness and color.
• Grated parmesan: Just the right salty kick and umami boost.
• Extra butter (for finishing): This final addition takes creaminess to a whole new level.
• Parsley: Optional, but finely chopped parsley adds freshness and a pretty touch.

Variations

I love making this prawn risotto recipe my own depending on the season or who I’m cooking for. Feel free to tweak it by swapping out peas for asparagus tips in spring or adding a little chili if you like heat — it’s a versatile base ready for your touches.

• Vegetarian version: Omit prawns and use vegetable broth along with mushrooms for a hearty twist—my go-to when pescatarian friends come over.
• Extra creamy: Stir in a splash of cream or mascarpone at the end for the ultimate indulgence.
• Herb variations: Sometimes I swap parsley for fresh basil or tarragon to change the flavor profile subtly.
• Gluten-free option: This recipe is naturally gluten-free, but double-check your broth ingredients to be safe.

How to Make Prawn Risotto Recipe

Step 1: Sear the prawns for flavor and texture

Heat about a tablespoon of olive oil in a heavy-based pot over medium-high heat. Spread half your prawns in a single layer and season with salt and pepper. Cook for about 1 minute and a half on one side, then flip and cook the other side for a minute until they’re just pink and slightly caramelized. This quick sear locks in juices and adds a lovely flavor. Remove the prawns to a bowl and repeat with the rest, keeping them warm while you make the risotto.

Step 2: Build the aromatic base

Turn the heat down to medium and melt butter in the same pot. Toss in the chopped onion and garlic, cooking gently for about 2 minutes until translucent and fragrant. This soft base provides a subtle sweetness that balances the savory prawns perfectly.

Step 3: Deglaze and infuse with wine

Add the white wine and stir well, scraping up all those tasty browned bits left from the prawns stuck to the pot’s bottom. Simmer for 2 minutes until the strong alcohol scent cooks off but the liquid retains depth of flavor that makes this risotto stand out.

Step 4: Toast the rice

Add the Arborio rice and stir for about 30 seconds. You’ll notice the edges becoming translucent—that’s a sign the rice is ready to soak up all the delicious liquids. Toasting the rice first builds a nutty background flavor essential for a rich risotto.

Step 5: Simmer with broth and milk in stages

Pour in about two-thirds of your chicken broth, stir, and bring the mixture to a gentle simmer. Keep the heat low so it bubbles softly — too vigorous and the rice won’t cook evenly. Simmer for 5 minutes, then stir before adding the remaining broth plus the milk. Continue to simmer, stirring occasionally, for another 5 minutes or until the broth is mostly absorbed but the rice remains just slightly undercooked. This staged liquid absorption is crucial for that creamy yet al dente texture.

Step 6: Finish with peas, parmesan, and butter

Stir in peas and grated parmesan, then season with salt and pepper to taste. The next part is my favorite: add the extra butter and stir vigorously for about 10 seconds. This agitation melts the butter into the risotto brilliantly, giving it that hallmark sheen and luxurious creaminess you’d expect from a professional kitchen.

Step 7: Fold in the prawns and serve

Gently stir the prawns — along with any juicy juices they’ve released — back into the risotto. Remove the pot from heat; the consistency should be creamy and porridge-like but still slightly loose. If it feels too thick, loosen it with a tablespoon or two of hot water. Serve immediately, garnished with extra parmesan and parsley if you like, and watch everyone’s faces light up.

How to Serve Prawn Risotto Recipe

Garnishes

I like to finish this prawn risotto recipe with a sprinkle of extra grated parmesan and a handful of finely chopped parsley for color and a fresh, herbaceous note. Sometimes a little lemon zest or a tiny drizzle of good-quality olive oil adds a lovely brightness that compliments the creamy richness.

Side Dishes

Pair this risotto with a crisp green salad dressed lightly with lemon vinaigrette or some roasted vegetables for a well-rounded and satisfying meal. Crusty bread or garlic toast works great too for sopping up every last bit of that delicious sauce.

Creative Ways to Present

For special occasions, I’ve served this prawn risotto in individual shallow bowls, garnished with edible flowers and fresh parsley sprigs for a restaurant-worthy look. You can also plate it alongside a lobster tail or scallops to elevate the seafood theme even more.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it rarely happens in my house!), store them in an airtight container in the fridge for up to two days. The risotto will thicken as it cools, so you might want to loosen it up with a splash of warm broth or water when reheating.

Freezing

I generally don’t recommend freezing risotto since the texture changes, especially with seafood involved. However, if you do freeze it, thaw slowly in the fridge overnight and reheat gently, adding liquid to help restore creaminess.

Reheating

To reheat, gently warm the risotto in a pan over low heat. Stir frequently and add a splash of broth or milk to regain that lovely creamy texture. Avoid microwaving if you can since it can dry it out.

FAQs

Final Thoughts

This prawn risotto recipe holds a special place in my kitchen—it’s the one I turn to when I want something comforting yet impressive, easy yet delicious. The way it comes together with simple ingredients, delivering that rich, creamy texture and fresh seafood flavor, is just unbeatable in my book. I’m confident you’ll enjoy making and savoring it as much as I do, whether for a cozy dinner or a memorable get-together. Give it a go, and don’t forget to take a moment to savor every creamy, dreamy bite!

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