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Prawn Risotto

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A creamy, flavorful risotto loaded with seared prawns, parmesan, and sweet peas. This satisfying dish is perfect for a comforting dinner, showcasing tender shrimp and rich, cheesy rice with a touch of freshness.

  • Total Time: 35 minutes
  • Yield: 4–5 people

Ingredients

  • 1–2 tbsp olive oil
  • 400–500g (14 oz–1 lb) raw prawns/shrimp, peeled
  • Salt and pepper, to taste
  • 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
  • 1–2 tbsp (15–30g) extra butter, for serving
  • Grated parmesan, for serving
  • Finely chopped parsley (optional), for garnish

Instructions

  1. Heat 1 tbsp olive oil in a large heavy pot over medium-high heat. Add half the prawns in a single layer, season with salt and pepper, and cook for 1½ minutes per side. Remove and repeat with remaining prawns. Set aside and keep warm.
  2. Lower heat to medium. Melt the butter, then sauté onion and garlic for 2 minutes until translucent.
  3. Add the water, stirring and scraping up any browned bits from the bottom. Simmer for 2 minutes.
  4. Stir in Arborio rice and cook for 30 seconds until edges look translucent.
  5. Add 2/3 of the chicken broth. Stir, bring to a gentle simmer. Simmer for 5 minutes, stir, then simmer 2 more minutes until broth is mostly absorbed.
  6. Add the remaining broth and milk. Stir and simmer 3 minutes, then stir again and simmer 2 more minutes.
  7. Stir in peas and parmesan. Season with salt and pepper.
  8. Add extra butter and stir vigorously for 10 seconds to make the risotto creamy.
  9. Gently stir in the cooked prawns and any juices. Remove from heat. If too thick, loosen with hot water, 2 tbsp at a time.
  10. Serve hot, garnished with extra parmesan and parsley if desired.

Notes

  • Use warm broth and milk to help maintain a consistent cooking temperature.
  • Do not rinse Arborio rice—starch is key to the creamy texture.
  • Use shrimp stock instead of chicken broth for deeper seafood flavor.
  • Finish with lemon zest for brightness, if desired.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Halal

Nutrition

  • Serving Size: 1 serving
  • Calories: 530 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 30 g
  • Cholesterol: 150 mg

Find it online: https://iamstarved.com/prawn-risotto/