Description
This creamy prawn risotto is a delightful Italian-inspired dish featuring tender prawns, Arborio rice, and a blend of aromatic ingredients. Cooked slowly with chicken broth, milk, peas, and finished with butter and parmesan, this risotto offers a perfect balance of rich flavors and textures, making it an ideal comforting and elegant meal for any occasion.
Ingredients
Units
Scale
Seafood
- 400 – 500g (14oz – 1 lb) prawns/shrimp, raw, peeled
Cooking Fats
- 1 – 2 tbsp olive oil
- 1 1/2 tbsp (20g) butter
- 1 – 2 tbsp (15 – 30g) extra butter (for finishing)
Vegetables and Aromatics
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (150g) frozen peas, thawed
Liquids
- 1/3 cup (85 ml) dry white wine (or water)
- 3 cups (750 ml) chicken broth, low sodium, at room temperature
- 1 cup (250 ml) milk, room temperature (full or low fat)
Grains & Dairy
- 1 1/2 cups (270g) Arborio rice, uncooked
- 1/3 cup (40g) grated parmesan cheese
Seasonings & Garnish
- Salt and pepper, to taste
- Grated parmesan, for garnish
- Finely chopped parsley (optional), for garnish
Instructions
- Prepare and 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, and cook for 1 ½ minutes on one side. Flip and cook the other side for 1 minute. Remove the prawns to a bowl. Repeat this process with the remaining prawns, adding a little more oil if needed. Keep the cooked prawns warm.
- Sauté Aromatics: Reduce heat to medium. Melt 1 ½ tbsp butter in the pot, then add the finely chopped onion and minced garlic. Cook for about 2 minutes until the onion becomes translucent and fragrant.
- Deglaze with Wine: Pour in the dry white wine (or water) and stir, scraping the bottom of the pot to lift any browned bits from the prawns. Bring to a simmer and cook for 2 minutes until the alcohol smell subsides.
- Toast the Rice: Add the Arborio rice to the pot and stir for about 30 seconds until the edges of the rice grains become translucent, helping to release the starch for a creamy risotto.
- Add Broth and Simmer: Pour in about two-thirds of the chicken broth and stir to combine. Bring to a gentle simmer, adjusting heat to maintain it. Let it simmer for 5 minutes, then stir and continue simmering for another 2 minutes until most of the broth is absorbed and the rice is visible on the surface.
- Incorporate Remaining Liquids: Add the remaining chicken broth along with the milk. Stir and simmer for 3 minutes, then stir again and simmer for an additional 2 minutes. The risotto should be soupy with rice slightly undercooked at this stage.
- Add Peas and Parmesan: Quickly stir in the thawed peas and grated parmesan cheese. Taste and adjust seasoning with salt and pepper, stirring well.
- Finish with Butter: Add the extra butter and stir vigorously for about 10 seconds. This step enriches the risotto, making it luxuriously creamy.
- Combine Prawns: Gently fold the cooked prawns (including any juices) into the risotto without breaking them up. Remove the pot from heat—the consistency should resemble porridge.
- Adjust Consistency: If the risotto is too thick, loosen it by adding hot tap water 2 tablespoons at a time, stirring thoroughly until desired creaminess is reached.
- Serve: Give the risotto a final good stir just before serving. Spoon into bowls so it gently oozes rather than forming a sticky lump. Garnish with extra grated parmesan and finely chopped parsley if desired.
Notes
- Use room temperature chicken broth and milk to prevent temperature shock which may affect cooking time and texture.
- For best flavor, use fresh or high-quality prawns/shrimp and freshly grated parmesan cheese.
- The step stirring in extra butter vigorously is key to achieving the creamy texture of classic risotto.
- Adjust seasoning at the end since broth and parmesan add saltiness.
- If needed, loosening risotto with hot water maintains creaminess without diluting flavor.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 145 mg
