Description
This delicious Prawn Risotto features tender, succulent prawns cooked in a creamy Arborio rice base infused with garlic, onion, and white wine. Enhanced with peas and Parmesan cheese, this comforting Italian classic delivers a rich and satisfying meal that’s perfect for any occasion, prepared using a stovetop simmering method for perfect creamy texture.
Ingredients
Scale
Prawns
- 1 – 2 tbsp olive oil
- 400 – 500g (14oz – 1 lb) prawns/shrimp, raw, peeled
- Salt and pepper, to taste
Risotto Base
- 1 1/2 tbsp (20g) butter
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup (85 ml) dry white wine (or water)
- 1 1/2 cups (270g) Arborio rice, uncooked
- 3 cups (750 ml) chicken broth, low sodium, at room temperature
- 1 cup (250 ml) milk, room temperature (full or low fat)
- 1 cup (150g) frozen peas, thawed
- 1/3 cup (40g) grated Parmesan cheese
Finishing / Serving
- 1 – 2 tbsp (15 – 30g) extra butter
- Grated Parmesan cheese, for garnish
- Finely chopped parsley (optional), for garnish
Instructions
- Cook Prawns: Heat 1 tbsp olive oil in a large heavy-based pot over medium-high heat. Spread half the prawns in a single layer, season with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove prawns to a bowl. Repeat with remaining prawns adding a touch more oil as needed. Set aside and keep warm.
- Sauté Aromatics: Reduce heat to medium. Melt butter in the same pot, then add finely chopped onion and minced garlic. Cook for about 2 minutes until onion is translucent and fragrant.
- Deglaze Pot: Pour in dry white wine, stirring and scraping the bottom of the pot to lift any browned bits left from the prawns. Bring to a simmer and cook for 2 minutes until the harsh alcohol aroma dissipates.
- Toast Rice: Add Arborio rice to the pot and stir for 30 seconds until the edges of the grains start to look translucent, coating them well with the butter and aromatics.
- Add Broth and Simmer: Pour in about two-thirds of the chicken broth and stir. Bring to a gentle simmer, adjusting heat to maintain a low simmer. Cook for 5 minutes, stir, then cook for another 2 minutes until the broth is mostly absorbed and the rice grains become more visible on the surface.
- Finish Cooking Rice: Add the remaining broth and the milk to the pot. Stir and simmer for 3 minutes, then stir again and simmer for an additional 2 minutes. The risotto should be soupy and the rice still slightly undercooked.
- Add Peas and Cheese: Stir in thawed peas and grated Parmesan cheese quickly to incorporate. Taste the risotto and season with salt and pepper as needed, then stir again to combine flavors.
- Finish with Butter and Prawns: Add extra butter and stir vigorously for 10 seconds to enhance creaminess. Gently fold in the cooked prawns along with any juices in the bowl. Remove from heat; the risotto should be porridge-like in consistency.
- Adjust and Serve: If the risotto seems too thick, loosen it by adding hot tap water 2 tablespoons at a time, stirring through. Give it a final good stir just before serving, then ladle into bowls. It should be creamy and slightly loose rather than sticky or clumpy. Garnish with additional Parmesan cheese and finely chopped parsley if desired.
Notes
- Use room temperature broth and milk to prevent cooling the risotto and to maintain consistent cooking temperature.
- Be attentive when simmering the risotto; stirring occasionally helps release the starch, creating the creamy texture signature to risotto.
- Extremely careful not to overcook the prawns; cooking them separately and adding at the end preserves their tenderness.
- The extra butter stirred in at the end is essential for that ultra-creamy finish and should not be skipped.
- If risotto thickens too much after resting, loosen with a little hot water rather than cold to avoid disrupting texture.
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 385 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 150 mg
