Prawn Risotto

This creamy, flavorful prawn risotto is a luxurious yet approachable dish featuring perfectly seared shrimp, tender Arborio rice, and a rich blend of parmesan and sweet peas. Every spoonful is silky and satisfying, making it an ideal recipe for both special occasions and comforting weeknight dinners.

Why You’ll Love This Recipe

Prawn Risotto strikes the perfect balance between elegance and simplicity. The rice is cooked slowly in broth and milk until perfectly creamy, while the prawns are seared for maximum flavor. Sweet peas add a pop of color and freshness, and a final touch of butter and parmesan brings everything together into a smooth, restaurant-worthy finish. It’s a one-pot meal that feels indulgent without being difficult.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1–2 tbsp olive oil

• 400–500g (14 oz–1 lb) raw prawns/shrimp, peeled

• Salt and pepper

• 1 1/2 tbsp (20g) butter

• 1/2 onion, finely chopped

• 2 garlic cloves, minced

• 1/3 cup (85 ml) water

• 1 1/2 cups (270g) Arborio rice

• 3 cups (750 ml) low sodium chicken broth, at room temperature

• 1 cup (250 ml) milk, at room temperature (full-fat or low-fat)

• 1 cup (150g) frozen peas, thawed

• 1/3 cup (40g) grated parmesan

For Serving:

• 1–2 tbsp (15–30g) extra butter

• Grated parmesan

• Finely chopped parsley (optional)

Directions

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat.

2. Add half the prawns in a single layer, season with salt and pepper, and cook for 1½ minutes per side until just cooked. Remove and repeat with the remaining prawns. Set aside and keep warm.

3. Lower the heat to medium. Melt the butter in the same pot, then sauté the onion and garlic for about 2 minutes until soft and translucent.

4. Add the water and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

5. Stir in the Arborio rice and cook for 30 seconds, stirring constantly, until the edges of the grains become slightly translucent.

6. Pour in 2/3 of the chicken broth. Bring to a gentle simmer and stir occasionally. Simmer for 5 minutes, then stir and simmer for another 2 minutes until most of the broth is absorbed.

7. Add the remaining broth and milk. Stir and let simmer for 3 minutes, stir again, then continue simmering for another 2 minutes.

8. Stir in the thawed peas and grated parmesan. Season with salt and pepper to taste.

9. Add the extra butter and stir vigorously for 10 seconds to emulsify and make the risotto ultra creamy.

10. Gently stir in the cooked prawns and any juices from the plate. Remove from heat. If the risotto is too thick, loosen it with hot water, 2 tablespoons at a time.

11. Serve hot, garnished with more parmesan and chopped parsley if desired.

Servings and timing

• Servings: 4–5 people

• Prep Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

• Calories: Approximately 530 kcal per serving

Variations

• Seafood Medley: Add seared scallops or calamari rings alongside the prawns.

• Lemon Zest: Stir in a little fresh lemon zest just before serving for brightness.

• Vegetable Boost: Add sautéed spinach, asparagus tips, or mushrooms.

• Herb Finish: Use fresh basil, tarragon, or chives to enhance the flavors.

• Dairy-Free Option: Use plant-based milk and omit cheese for a lighter version.

Storage/Reheating

Store leftover prawn risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of hot water or broth to loosen the texture. Avoid microwaving too long, as shrimp can become rubbery when overcooked. This dish is best enjoyed fresh, but can be revived with proper reheating.

FAQs

Can I use long-grain rice instead of Arborio?

Arborio rice is essential for achieving the creamy texture of traditional risotto. Long-grain rice won’t yield the same results.

Should I use cooked or raw shrimp?

Use raw shrimp for best flavor and texture. Searing them fresh helps develop flavor and prevents overcooking.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prep the ingredients ahead and cook just before serving.

Is it necessary to use both milk and broth?

Yes, the milk adds creaminess without needing as much cheese or cream, while the broth brings depth of flavor.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well if you want to make the dish pescatarian or avoid poultry.

What can I use instead of peas?

Try sweet corn, chopped zucchini, or finely diced bell pepper as an alternative.

How do I know when the risotto is done?

The rice should be tender with a slight bite (al dente) and the texture should be creamy, not dry or soupy.

Can I use pre-cooked shrimp?

If using pre-cooked shrimp, add them at the very end and heat gently to avoid overcooking.

Is this dish spicy?

No, but you can add a pinch of chili flakes or cayenne for a little heat.

What’s the best pan for cooking risotto?

Use a heavy-bottomed pot or high-sided skillet to allow even heat distribution and reduce sticking.

Conclusion

Prawn Risotto is an elegant, satisfying meal that’s easier to make than it looks. With creamy Arborio rice, tender shrimp, and sweet peas, it brings both comfort and sophistication to the table. Perfect for a family dinner or an at-home date night, this dish is sure to impress without requiring complicated steps or ingredients.

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