Creamy Prawn Risotto Recipe

I absolutely love this Creamy Prawn Risotto Recipe because it hits that perfect balance of rich, comforting creaminess with the delicate sweetness of prawns cooked just right. Whenever I make it, I find myself savoring the slow, soothing process of stirring the risotto and watching it transform into this dreamy, luscious dish that’s incredibly satisfying without feeling heavy.

This recipe works beautifully for a weeknight dinner when you want something special but don’t want to fuss too much. Plus, it’s one of those dishes that will impress guests with minimal effort — while still letting you show off some kitchen skills. Trust me, once you try this Creamy Prawn Risotto Recipe, you’ll want to make it again and again!

Ingredients You’ll Need

The magic of this Creamy Prawn Risotto Recipe really shines through with a handful of fresh, quality ingredients. Each one plays its part in building layers of flavor and that irresistible creamy texture.

• Olive oil: Use a good quality extra virgin for the best flavor, but don’t be afraid to add a little more if your pan looks dry.
• Prawns: Fresh or thawed frozen prawns work well—just make sure they’re peeled and deveined for easy eating.
• Butter: This is key for richness, so using unsalted butter lets you control the seasoning better.
• Onion: Finely chopped so it melts into the risotto, adding subtle sweetness.
• Garlic: Minced finely, it brings that aromatic punch without overpowering.
• Dry white wine (or water): The wine adds depth, but you can use water if you prefer.
• Arborio rice: The star of the show—this short-grain rice releases starch that creates the creamy sauce.
• Chicken broth: Use low sodium so you can season at the end without it being too salty.
• Milk: Adds extra creaminess and balances the savory flavors.
• Frozen peas: Thawed peas add a pop of color and a sweet contrast.
• Parmesan cheese: Freshly grated is best for that melt-in-your-mouth finish.
• Extra butter, parmesan, parsley (optional for garnish): These finishing touches bring it all together beautifully.

Variations

I love how versatile this Creamy Prawn Risotto Recipe is—once you master the base, you can really make it your own. I often switch up the veggies or even swap out the prawns for chicken if that’s what I have on hand.

• Adding Mushrooms: I once tossed in sautéed mushrooms to add an earthiness that paired beautifully with the prawns.
• Spicy Kick: Adding red pepper flakes or even a drizzle of chili oil gave it a surprising and welcome heat for my family’s taste.
• Dairy-Free: Substitute milk with coconut milk and skip the butter for a luscious, dairy-free twist that’s still creamy.
• Seasonal Veggies: Swap peas for asparagus tips or chopped zucchinis when in season for a fresh upgrade.

How to Make Creamy Prawn Risotto Recipe

Step 1: Sauté the Prawns to Perfection

Heat your olive oil over medium-high heat and spread half the prawns in a single layer — no overcrowding, this helps them get a nice sear. Season with salt and pepper, then cook for about 1½ minutes on one side before flipping for another minute. You’re aiming for just cooked through, tender prawns, so don’t overdo it! Remove them to a bowl and repeat with the rest, keeping them warm while you move on.

Step 2: Build Flavor with Onion, Garlic and Wine

Turn down the heat to medium and melt your butter in the same pot. This will soak up all those lovely browned bits from the prawns, which is flavor gold! Add finely chopped onion and minced garlic and cook for about 2 minutes until they soften and become translucent. Then add the white wine, stirring and scraping the pot bottom as it simmers away for 2 minutes — this step cooks out the sharp alcohol smell and leaves behind rich flavor.

Step 3: Toast the Rice and Start the Simmer

Toss in the Arborio rice and give it a good stir for 30 seconds — you’ll see the edges start to look translucent, which means it’s toasting just right. Pour in about two-thirds of your chicken broth and bring everything to a gentle simmer. Stir a bit, then let it cook uncovered for about 5 minutes; keep the heat steady so it simmers lightly, not a full boil. Give it another stir, then let it simmer 2 more minutes until most of the broth is absorbed and you see some rice on top.

Step 4: Finish with Broth, Milk, and Peas

Add the remaining broth and milk, stirring and simmering a few minutes at a time until the rice is cooked but still has a tiny bite to it — that perfect al dente texture. Stir in the thawed peas and parmesan cheese quickly, then season to taste with salt and pepper. This is where your risotto will really start to shine with bursts of flavor and that classic creaminess.

Step 5: The Secret to Creaminess

Here’s my favorite part: add your extra butter and stir vigorously for about 10 seconds—this step is what transforms the risotto into a velvety, creamy dream. Last, gently fold in those prawns and any juices you saved. Remove from heat—the texture should be porridge-like and inviting, not sticky or dry. If it’s too thick, don’t hesitate to stir in a bit of hot water, a tablespoon or two at a time, until it loosens perfectly.

How to Serve Creamy Prawn Risotto Recipe

Garnishes

I like to sprinkle a little extra grated parmesan on top for that cheesy richness and add a handful of finely chopped fresh parsley—it brightens the whole dish and adds a lovely pop of color. A twist of lemon zest or a squeeze of fresh lemon juice can also elevate the flavors beautifully.

Side Dishes

Serve your creamy prawn risotto with a simple green salad dressed lightly with olive oil and lemon, or some roasted asparagus for a crunchy contrast. Crusty bread is also great on the side, perfect for mopping up every last bit of that luscious sauce.

Creative Ways to Present

For a special occasion, I’ve plated it individually in shallow bowls, topped with a few whole prawns arranged like little crowns and a sprig of fresh dill or tarragon. You can also serve it inside hollowed-out tomatoes or bell peppers for a colorful, elegant presentation that wows your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge up to 2 days. The risotto will thicken as it cools—don’t worry, it’s easy to fix when reheating.

Freezing

I’ve found reheated risotto is best enjoyed fresh, so I usually avoid freezing it. But if you do freeze, freeze in small portions and thaw thoroughly in the fridge before reheating gently to avoid losing creaminess.

Reheating

To warm up leftover risotto, add a splash of water or broth and reheat gently over low heat, stirring frequently to bring back that creamy texture without drying out. Sometimes I add a small knob of butter or a pinch of parmesan at the end to freshen it up.

FAQs

Final Thoughts

This Creamy Prawn Risotto Recipe holds a special place in my kitchen because it’s comforting, delicious, and always feels like a celebration no matter the day of the week. I genuinely hope you enjoy making and eating it as much as I do, and remember, the more you make risotto, the more confident and relaxed you’ll become. So grab your ingredients, take your time, and savor this wonderful dish made with love!

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