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.
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!
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!
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? 😇
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.
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!
-
One Pot Baked Risotto with Lemon Chicken
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Prawn Risotto (Shrimp)
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:
Nutrition Information:
WATCH HOW TO MAKE IT
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!!!” 😂
Celine says
Hi Nagi,
Can we make it using instant pot? Im worried about the milk
Nagi says
Hi Celine, sorry this recipe as written isn’t suitable for an instant pot. N x
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!
John Foster says
Tried your creamy prawn risotto, it was absolutely delicious. Thanks Nagi
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
Millie says
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.
Nagi says
I’m so glad you enjoyed it Millie! N x
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.
Nagi says
LOVE this!!! N x
Kelly Hayes says
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.
roula says
Hi Kelly, at what point did you add the scallops? sound amazing!
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.
Nagi says
Sounds amazing Kelly!! N x
Donna Welti says
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?
Nagi says
Hi Donna, it sure can!!! I’m soiled it’s a hit! N x
ronm says
I was wondering about adding pumpkin puree..
Nagi says
Hi Ronm, I have a pumpkin risotto here you may enjoy – https://www.recipetineats.com/baked-pumpkin-risotto/ N x
Ann says
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!)
Nagi says
That’s so great to hear Ann!
Rebecca says
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!
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.
Nagi says
Sounds like your repertoir is expanding – what great news! Mushrooms sounds fabulous, I hope you love it!
philip says
looking forward to trying this. your presentation and explanations are superb
Phil
Nagi says
Hope you love it Phil! 🙂
Diane says
Nagi, I made this tonight and it was absolutely delicious! Thank you for your excellent instructions!
PS…love Dozer! 🙂
olga Sosa says
Hi, where I live in USA I can buy seafood stock at wholefood market, it comes like the beef of chicken broth package,can i use that instead of chicken, would it be better? O should I use chicken broth??
Thanks.
Nagi says
Hi Olga! You can if you want, I don’t because I’m not a fan of store bought seafood stock. We have it here in Australia too. Beef, chicken and vegetable broth is fine store bought, but I just fine seafood and fish stock is not that great. But if you’ve used it before and you liked it, go ahead! 🙂 N x
Olga Sosa says
Thanks Nagi.
Maria says
Made the meal last night – it was capital “D” for delicious!
I cooked the rice a little longer as I prefer the grains to be slightly softer. Will definitely making this again
Nagi says
That’s great to hear Maria!! Thanks for letting me know you enjoyed it! N x
Teri says
Made this tonight. Outstanding and simple.
Nagi says
SO GLAD to hear that! N xx
Donna B says
Laughed at your conference slip up and the Dozer cat comment. Both priceless!!! 😂😂😂 Good on your Mum for being such a caring fur baby grandma. 👏🏼👏🏼👏🏼 As someone planning to start a blog, I would love to hear your presentation too. Any chance you could do individual blog coaching by Skype?
Oh, and P.S on the risotto (last but not least 😆); it sounds sooo easy I’m gonna give it a shot.
Nagi says
Hi Donna! I wish I had the time to do coaching but unfortunately I don’t!! I think the presentation will be available, let me check with the organiser. Follow me up if you don’t hear back!
Donna B says
Cheers 😃
Tunadip says
Hi Nagi!
Thanks for this recipe! I am aiming to give it a go for dinner tonite. Wondering what would be a good substitute for peas? The little ones in my house will pick them out, one by one, I kid you not. haha… Thanks!
Coral says
Ha ha, had to laugh at Dozer with that beautiful coloured ball of wool your mum so kindly made. Poor Dozer, he must be missing you. Congrats on your presentation and I am sure the slip of the tongue only shows how human and humorous you are. Another great recipe. Take care.