Risotto with prawns and leeks

Ingredients

• 2garlic cloves
• 1onion
• 100 gArborio rice
• 400 mlhot water
• 1vegetable stock cube
• 2 smallleeks
• 12–14king prawns or prawns
• to tasteblack pepper
• 15 ml (1 tablespoon)crème fraîche
• to tastefresh chives
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Prepare the vegetables

   Finely slice the garlic and onion, and cut the leeks into pieces.

2. 2

   Soften the aromatics

   Heat 1 tablespoon of olive oil in a saucepan over high heat. Add the garlic and onion and cook for 1 minute.

3. 3

   Toast the rice

   Stir in the rice and cook for a further 1 minute.

4. 4

   Make the stock

   Add the vegetable stock cube to the hot water and stir until combined.

5. 5

   Add stock and leeks

   Reduce the heat to medium. Pour about half the stock into the pan with the rice, add the leeks and season with pepper. There should be enough liquid to cover the rice and leeks.

6. 6

   Cook the risotto

   Cook for 10 minutes, stirring regularly and adding more stock whenever needed.

7. 7

   Add the prawns

   Peel the prawns and add them after the first 10 minutes of cooking. Continue cooking, stirring and adding stock as needed, for about 10 minutes more, until the rice is al dente.

8. 8

   Finish and serve

   Once the risotto is cooked, stir in the crème fraîche. Divide between bowls and top with chopped fresh chives.

What is prawn and leek risotto?

Risotto is an Italian rice dish cooked gradually with liquid until the grains turn tender and release starch, creating a creamy consistency. This version pairs the rice with leeks and prawns, then finishes it with crème fraîche and chives.

The method keeps the ingredient list simple and cooks the prawns in the rice for the final stretch. That gives the leeks time to soften while helping the prawns avoid a long spell in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 25g protein, 53g carbs, 12g fat.

The rice supplies most of the carbohydrates, while the prawns contribute much of the protein. Olive oil and crème fraîche provide most of the fat; the rice and leeks also add some carbohydrates. Serve with a generous side of salad or other vegetables to balance the bowl.

Choosing the ingredients

Rice: Arborio is a short-grain rice that releases starch as it cooks, helping the risotto become creamy without needing a heavy sauce. Avoid rinsing it before cooking, as that washes away surface starch.

Leeks: Use the white and pale green parts, trimming away any tough ends. Wash between the layers to remove grit before slicing.

Prawns: The recipe calls for 12–14 prawns, peeled before they go into the pan. If using frozen prawns, thaw and drain them first so they do not add excess water.

Building the creamy texture

Stock: Dissolve the cube fully in the hot water before adding it. Begin with about half the stock, then add more as the rice absorbs the liquid.

Stirring: Stir regularly so the rice cooks evenly and does not catch on the bottom of the saucepan. Add stock a little at a time whenever the pan looks dry, rather than pouring it all in at once.

Getting the timing right

Rice: The method gives the risotto about 20 minutes of cooking after the stock is added, with the prawns going in after the first 10 minutes. Check the grains near the end; they should be tender but still have a slight firmness at the centre.

Prawns: Add them for the final part of cooking and stir them through. They are ready when opaque and cooked through; avoid extending the cooking unnecessarily.

Finishing and serving

Crème fraîche: Stir it through once the rice is cooked, so it loosens and enriches the risotto without boiling for a long time. Taste before serving and adjust the pepper if needed.

Chives: Chop them shortly before serving and scatter them over the bowls for a fresh, mild onion flavour. A simple green salad makes a crisp contrast to the soft rice.

Keeping the rice al dente

The key cue is the texture of the rice, not just the timer. If it is still firm in the centre after the stated cooking time, continue briefly and add a splash of stock or hot water as needed.

The finished risotto should be creamy and loose enough to settle in the bowl, rather than stiff or dry. Serve it as soon as it is ready, since it thickens as it stands.

Recipe notes & tips

• Wash the leeks thoroughly between their layers to remove trapped grit.
• Keep the stock hot while cooking so it does not cool the rice each time you add it.
• Add stock gradually and stir often, checking the texture as the rice nears doneness.
• Peel and drain the prawns before adding them to the pan.
• Chop the chives just before serving for the freshest flavour.

Variations

• Add lemon: Finish with a little lemon zest for a brighter flavour.
• Use parsley: Replace the chives with chopped fresh parsley.
• Add peas: Stir in a handful of peas during the final few minutes of cooking.
• Make it richer: Add a little more crème fraîche at the end.
• Use fish stock: Swap the vegetable stock cube for fish stock if preferred.

Common mistakes to avoid

• Adding all the stock at once: The rice may cook unevenly; add it in stages and top up as needed.
• Skipping the stirring: Rice can stick to the pan; stir regularly throughout cooking.
• Overcooking the prawns: They can become tough; add them after the first 10 minutes and cook just until opaque.
• Using cold stock: It can slow the cooking; dissolve the cube in hot water and keep the stock hot.
• Serving the risotto dry: It thickens as it stands; keep the texture loose with a little extra stock if needed.

How to store

Cool leftovers promptly, then store in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a saucepan with a splash of water, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions