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Creamy Prawn Risotto (Shrimp)

By:Nagi
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This beautiful Prawn Risotto will make you feel like you’re in a fine dining restaurant. Creamy risotto and plump juicy prawns (shrimp) are a match made in heaven, and you’d swear there’s a ton of cream in this but there’s not a single drop!

This is a risotto that easy to make, and you do not need to stand at the stove stirring constantly. Serve it with a simple garden salad drizzled with Italian or French Dressing.

Overhead photo of Prawn Risotto (Shrimp Risotto) in a dark brown bowl, ready to be eaten.

Close up of Prawn Risotto (Shrimp Risotto)

A creamy prawn risotto – made easy!

I have a friend who is scared of making risotto because she thinks it’s really hard.

Scarred by all those Masterchef episodes where the nervous contestant presents their risotto to the judges and stands there awkwardly, sweating and shaking while the judges peer and prod at the dish before having a taste, chewing slowly with such serious looks on their faces you’d think they were trying to find a solution for World Peace.

Risotto is not hard, truly it’s not. I don’t get why they talk it up so much on reality cooking shows!

Close up of Prawn Risotto (Shrimp Risotto) in a dark brown bowl.

The flavour base: seared prawns

 What’s that you say? You don’t have homemade seafood stock in your freezer? 🤷🏻‍♀️

And Nagi says no! to basic supermarket fish stock.

What to do?? 🤔

We make a fond by searing prawns first. Fond is that brown stuff you get in the pan when you sear things. It makes an amazing flavour base for sauces and broths. Especially seafood.

So this is why I sear the prawns first. A basic prawn risotto recipe will say to just toss raw prawns into the risotto right at the end. Yes that’s easier. But I promise you, the 4 minutes extra that it takes to sear the prawns is totally worth it!

Preparation steps for how to make Prawn Risotto (shrimp risotto)

Creamy Prawn Risotto in a white cast iron pot, ready to be served.

Less stirring / just as creamy

You won’t be standing over a hot stove for 20 minutes, constantly stirring and adding broth a ladleful at a time with this risotto. Liquid is added in 2 batches, and you only need to stir every now and then.

This is the modern way to cook risotto. It yields the same creamy end result, but we don’t need to stir constantly because we’re making it in a large pot instead of a narrow tall risotto pot which is how it was traditionally made in Italy in the “olden days”.

This less stirring / just as creamy technique has been pretty well covered by trusted cooking authorities (America’s Test Kitchen, Cooks’ Illustrated, Serious Eats). Read more in this post – or just trust me when I say this risotto is as beautifully creamy!

See? 😇

Close up of spoon scooping up Prawn Risotto to show how creamy it is.

Rice for risotto

Risotto needs to be made with risotto rice. It has a higher starch content which is what makes the creamy “sauce” without using cream.

There’s a few varieties but the most common at supermarkets is Arborio which is what I use.

Can I use any rice for risotto?

No. If you use another type of rice other than risotto rice, the risotto will not be creamy.

Photo of Rice for Risotto - Arborio Rice

I know I’m really reinforcing how easy this Prawn Risotto, but easy doesn’t mean bland or dull. I proudly serve this up when I’m cooking to impress.

It is not just another basic risotto, I promise you that, even though it’s simple to make. The searing of the prawns really gives it that extra “restauranty” edge without making a homemade seafood broth.

Oh and PS, I use frozen prawns. Because this is an everyday recipe, and I like using a generous amount of prawns. Obviously feel free to use fresh – and I applaud you! – Nagi x

MORE RISOTTO RECIPES!

Close up of Prawn Risotto (Shrimp Risotto)

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Overhead photo of Prawn Risotto (Shrimp Risotto) in a dark brown bowl, ready to be eaten.

Prawn Risotto (Shrimp)

Author: Nagi
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Main
5 from 26 votes
Servings4 -5 people
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This is a great everyday prawn risotto that’s a cut above basic risottos. Searing the prawn (shrimp) makes a terrific flavour base that compensates for not using a homemade seafood stock. And as long as you use a large pot, you don’t need to stand at the stove for 20 minutes to stir constantly and add hot broth a ladle at a time for ultra creamy risotto  – read more in post. Recipe video below.

Ingredients

  • 1 – 2 tbsp olive oil
  • 400 – 500g (14oz – 1 lb) prawns/shrimp, raw, peeled (Note 1)
  • Salt and pepper
  • 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 (Note 2)
  • 3 cups (750ml) chicken broth , low sodium, at room temp
  • 1 cup (250 ml) milk , room temp (full or low fat)
  • 1 cup (150g) frozen peas , thawed
  • 1/3 cup (40g) grated parmesan

Finishing / serving:

  • 1 – 2 tbsp (15 – 30g)   Extra Butter
  • Grated parmesan
  • Finely chopped parsley (optional)

Instructions

  • Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
  • Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
  • Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
  • Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
  • Add rice and stir for 30 seconds until rice is translucent on edges.
  • Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.
  • Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
  • Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
  • Risotto should be soupy and rice still a tiny bit undercooked.
  • Add peas and parmesan, quickly stir.
  • Taste, then add salt and pepper, then quickly stir.
  • Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
  • Lastly, gently stir through prawns (tip in any juices too).
  • Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
  • Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.

Recipe Notes:

1. I use thawed frozen prawns for this recipe. Thaw completely, drain excess water, roughly pat dry. To use fresh prawns, you’ll need about 750 – 800g / 1.5 – 1.6lb whole prawns to yield 500g/1lb peeled prawns.
2. Risotto needs to be made with risotto rice (Arborio rice) because it’s extra starchy and this is what makes risotto beautifully creamy without the use of cream.
3. Risotto consistency: Take it off the stove while it’s still soupier than you want on the plate because rice continues to absorb liquid. It should be creamy such that it doesn’t hold it’s form when served, it should slump and sort of “ooze”. The extent of the ooze factor comes down to personal taste – most high end and traditional Italian restaurants serve risotto that looks almost like soup (spreads out on plate). I like mine kind of like porridge.
4. General notes:
a) Constant stirring, ladling in hot broth gradually: This traditional method we know for making risotto was born from the days when risotto was made in tall narrow risotto pots which required liquid to be added gradually and stirred constantly to ensure the rice cooked evenly. If you use a wide pot, add broth in 2 lots, stir a handful of times and stir vigorously at the end (recipe step 13), the risotto still comes out beautifully creamy and the rice perfectly cooked. More info in post!
b) Strictly speaking, parmesan is not used for seafood pastas in Italy except as a seasoning in the dish. But how can anyone dispute how well parmesan goes with creamy risotto and juicy plump prawns??!!
5. Leftovers: If you follow the cook times accurately in this recipe then leftovers will reheat pretty well because I don't let the rice get too soft, it is al dente. So refrigerate leftovers, then reheat in the microwave and stir through a touch of water to loosen it up and it will still be super tasty the next day. The rice will be a bit softer than ideal but still very good.
If you want to be more technical, as soon as you take the risotto off the stove, spread the risotto you want to save on a tray to let it cool rapidly, then scrape in a container and refrigerate. This will make the risotto slightly "better" when reheated. I only did this to give it a go - and it works. But I don't do this in real life. 🙂
6. Nutrition per serving, assuming 5 servings.
Prawn Risotto nutrition

Nutrition Information:

Calories: 511cal (26%)
Keywords: Prawn risotto, Shrimp risotto
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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LIFE OF DOZER

My mother was minding Dozer while I was in the States at the Everything Food Conference. In an attempt to keep Dozer entertained while confined to a play pen due to his ACL injury, my mother made him a woollen ball. She emailed me these photos and was rather miffed that that she’d gone to all that effort and “he only played with it for a minute”

I got no response when I responded “that’s because he’s not a CAT!!!” 😂

Dozer the golden retriever playing with a woollen ball

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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68 Comments

  2. Neale says

    This was the first Risotto I’ve done and it came up as good as anything I’ve had in a restaurant.
    For my one I actually used a pre done Seafood Marinara mix.
    Re heated leftovers the next day and it was still great.

    Reply

  6. Geraldine says

    5 stars
    My family loved this dish. It was easy and so tasty. The milk did make it really creamy and I wasn’t stirring it for long for the great result. I’m definitely making this again.

    Reply

  7. Mike C says

    5 stars
    This is a risotto to die for. I thought I could make a pretty good one until I tried this and realised a five year old could have made mine. I add either pan friend mushrooms done in butter and garlic or fresh asparagus to mine. But this THE risotto recipe!!

    Reply

  9. Mike says

    Firstly, may I say how much I enjoy all of your recipes. Brilliantly articulated and illustrated.

    As a risotto novice, what I am wondering is … is there away that I can either semi or wholly pre-prepare the risotto. For example cook in the afternoon and serve at a dinner party in the evening.

    Your learned guidance would be greatly appreciated!

    Reply

  11. Ken Prior says

    Outstanding recipe thanks Nagi. I did as Rusty, simmered fresh green prawn heads and shells and used that as stock. Wife now thinks I’m a long lost chef! Great recipe. Will follow you.
    Ken

    Reply

  12. Millie says

    5 stars
    Made my first ever risotto with this recipe – absolutely fabulous! Found the instructions easy to follow and the end result was stunning. Adding this to my repertoire. My family keep begging for me to make it again.

    Reply

  13. Rusty says

    Hi Nagi, to add some extra prawny flavour, I add the peeled heads and shells to a small fry pan, fry in a little butter and oil, add a cup of the stock, simmer for 30 mins or so, whilst doing the rest, strain and add to rice.

    Reply

  14. Kelly Hayes says

    5 stars
    Oh! My! Goodness! Amazing!! I was skeptical at first but this turned out to be the BEST risotto ever!! Thank you Nagi (yet again) for another fabulous recipe. This is a game changer for me when it comes to making risotto. I used local BC side-striped shrimp, stirred in some dill at the end and topped our risotto with some beautifully seared scallops. So luscious and creamy.

    Reply

      • Kelly Hayes says

        Hi Roula, I seared the scallops separately right at the end in a separate fry pan and then placed them on top. Tip: to get a beautifully seared scallop, cook it longer on one side (@3 minutes) before flipping for a final 30 seconds or so on the other side. 🙂
        I made this dish again for my Mom on Mother’s Day and she loved it.

        Reply

  15. Donna Welti says

    5 stars
    I have made this several times and just love it. Easy and delicious, it always gets rave reviews. Question: Can it be doubled to feed more people?

    Reply

  17. Ann says

    5 stars
    A great way to make risotto, Nagi. Tried this last night and your method produced a risotto that was just like the one I make with all that stirring (and an extra pot to wash!)

    Reply

  18. Rebecca says

    5 stars
    The recipe was delicious, but as usual for me, took longer to cook. I use timer and correct temperature, but ???? The constant stirring was not required, as you promised.
    But I must correct you!! Please do not advise people to use hot tap water in cooking!!! Hot water heaters leach minerals from pipes, which could include lead!

    Reply

  19. steve sanderson says

    My first ever attempt at risotto and guess what it was great, next week am making another the same way with porcini mushrooms. Thanks for an easy recipe to add to my very limited repertoire.

    Reply
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