Prawn risotto

Ingredients

• 40shell-on prawns, size 36–40
• 1 litrewater
• 2 sachetsvegetable stock powder
• 1onion, finely diced
• 500 garborio rice
• 200 mlwhite wine
• 20 strandssaffron
• 1 clovegarlic, thinly sliced
• 50 gParmesan, grated
• 50 gbutter, cubed
• to tasteolive oil
• to tastemixed pepper
• to tastesea salt
• to tastefresh parsley, chopped

Instructions

1. 1

   Peel the prawns

   Peel the prawns and remove the vein with the tip of a skewer. Set them aside.

2. 2

   Make the stock

   In a saucepan, dissolve 2 sachets of stock powder in 1 litre of boiling water. Keep the stock hot.

3. 3

   Start the rice

   Heat a little olive oil in another saucepan and soften the onion without browning it. Add the rice and stir to coat.

4. 4

   Warm the wine

   In a separate pan, warm the white wine and saffron over a low heat for 5 minutes.

5. 5

   Add saffron wine

   Pour a ladleful of the saffron wine into the rice and stir constantly until it has evaporated.

6. 6

   Cook with stock

   Add a ladleful of hot stock and keep stirring. As the rice absorbs the liquid, add more stock; repeat until the rice is cooked and creamy.

7. 7

   Cook the prawns

   Heat a little oil in a frying pan and sauté the sliced garlic. Add the prawns and cook for 2 to 3 minutes, then stir them into the risotto.

8. 8

   Finish the risotto

   Take the pan off the heat and add the grated Parmesan and cubed butter. Stir until combined.

9. 9

   Season to taste

   Season with mixed pepper and sea salt to taste.

10. 10

    Garnish and serve

    Finish with chopped fresh parsley and serve straight away.

What is prawn risotto?

Risotto is a northern Italian rice dish cooked gradually with liquid until the grains release starch and the mixture turns creamy. This version brings together prawns, saffron and white wine for a fragrant, savoury result.

Arborio rice is well suited to the method because it softens on the outside while keeping a little bite at its centre. Adding stock in ladlefuls helps build the dish’s texture without losing control of the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 725 calories, 35g protein, 96g carbs, 17g fat.

Most of the carbohydrates come from the arborio rice, while the prawns provide much of the protein. Butter, olive oil and Parmesan contribute most of the fat; serve with a green salad or vegetables to balance the plate.

The ingredients that matter

Arborio rice: its starch is what makes the risotto creamy, so avoid rinsing it before cooking. Stir it into the softened onion so the grains are coated in oil.

Saffron and wine: warming the strands gently in wine helps their aroma and colour spread through the dish. Keep the heat low rather than letting the wine boil hard.

Prawns: peeling them first makes them easier to eat in the finished risotto. Cook them briefly so they stay tender when stirred through the rice.

How to add the liquid

Keep the stock hot in a separate pan while the rice cooks; cool liquid slows the cooking. Add it a ladleful at a time, waiting until each addition is mostly absorbed before adding the next.

Stir frequently, especially as the rice thickens, to keep it from catching on the bottom. You may not need every drop of stock, so use the rice’s texture as your guide.

Getting the texture right

The finished rice should be tender but not mushy, with a little resistance in the middle of each grain. The risotto should flow softly when spooned rather than sit in a stiff mound.

If the rice is still firm and the mixture is becoming too thick, add another ladleful of hot stock. If it is cooked but looks loose, let it stand briefly off the heat before serving.

Timing the prawns and finish

Sauté the prawns only after the rice is close to ready, as the method cooks them for just 2 to 3 minutes. This keeps them from becoming tough while the risotto finishes.

Take the pan off the heat before stirring in the butter and Parmesan. This final mixing makes the risotto glossy and brings the flavours together.

What to serve with it

Serve the risotto as soon as it is made, while the rice is creamy and the prawns are tender. A crisp green salad or simply dressed vegetables make a fresh contrast.

Since the rice is substantial, keep sides light and avoid adding another rich, creamy dish. A little extra chopped parsley at the table brings a fresh finish.

Recipe notes & tips

• Have the stock hot and ready before you begin cooking the rice.
• Soften the onion gently so it does not brown.
• Stir regularly and scrape the bottom of the pan as the risotto thickens.
• Add stock gradually; the rice may not need the full litre.
• Taste a grain near the end to check that it is tender with a slight bite.
• Serve immediately for the creamiest texture.

Variations

• Add lemon: finish with a little lemon zest for a brighter flavour.
• Use fish stock: replace the vegetable stock with fish stock for a more seafood-forward taste.
• Add peas: stir in peas near the end so they warm through without overcooking.
• Include extra herbs: add chopped chives alongside the parsley.
• Make it spicier: add a pinch of chilli flakes when sautéing the garlic.

Common mistakes to avoid

• Adding cold stock: it interrupts the cooking; keep the stock hot in a separate pan.
• Pouring in all the stock at once: the rice can turn soupy; add it a ladleful at a time.
• Browning the onion: it can overpower the delicate flavours; soften it gently instead.
• Overcooking the prawns: they can become tough; sauté them for just 2 to 3 minutes.
• Cooking the rice until mushy: check it as it nears doneness and stop while it still has a slight bite.
• Letting the finished risotto stand too long: it thickens as it cools, so serve it straight away.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until piping hot; the rice will be softer than when freshly made.

Frequently asked questions