Italian Prawn Risotto

An Italian Prawn Risotto is one of my favourite dishes and a recipe I find strangely relaxing to cook. Partly because everything is done in a single pan and you can watch everything come together into a beautiful dish. I like to use raw prawns for this recipe as I find they absorb the flavours while they cook instead of the precooked ones. I often use a glass or two of white wine in this recipe by reducing the amount of vegetable stock. The wine adds a beautiful perfume to the dish.

Italian prawn risotto is comfort food with a touch of elegance. It looks impressive, yet it relies on simple ingredients. With patience and good stirring, anyone can cook it well. The dish brings together creamy rice, sweet prawns, and bright citrus notes. Each spoonful tastes rich but never heavy.

Risotto begins with the right rice. Arborio or Carnaroli rice works best because it releases starch slowly. That starch creates the creamy texture people love. You do not need cream to achieve the classic finish. Instead, gentle stirring and gradual stock additions do the work. This slow method builds flavour step by step.

Fresh prawns make the biggest difference in this dish. They cook quickly and stay tender when added near the end. Their natural sweetness balances the savoury depth of the rice. Garlic, onion, and olive oil create the base flavours. Together, they produce a warm and inviting aroma that fills the kitchen. A squeeze of lemon later lifts the whole dish and adds freshness.

Cooking risotto also encourages a relaxed kitchen rhythm. You stir, taste, and adjust the seasoning as you go. Because of this, the dish feels interactive and satisfying to prepare. Many cooks find the process calming rather than demanding. A glass of chilled white wine nearby completes the experience and adds to the Italian mood.

Texture plays an important role in a great risotto. The rice should remain slightly firm at the centre. At the same time, the surrounding sauce should feel silky and loose. Italians often describe this texture as “all’onda,” meaning it flows like a wave. Achieving that finish simply requires attention and patience. Remove the pan from the heat once the rice reaches that gentle consistency.

A small knob of butter stirred in at the end adds shine and richness. Freshly grated parmesan melts into the rice and deepens the savoury flavour. Finally, scatter chopped herbs such as parsley over the top for colour. These simple finishing touches transform the dish instantly. Serve the risotto straight away while it remains creamy and warm.

Italian prawn risotto shows how everyday ingredients can create something memorable. It suits a cosy family dinner or a relaxed evening with friends. The flavours feel both comforting and fresh, which makes the dish appealing all year round. Once you master the gentle stirring technique, this seafood risotto becomes a reliable favourite that never disappoints.

Italian Prawn Risotto

Italian prawn risotto is a creamy, comforting dish that combines tender prawns, slow-cooked rice, and bright flavours such as lemon, garlic, and parmesan. The gentle process of stirring stock into the rice creates a naturally rich texture while allowing the seafood sweetness to shine. Served fresh from the pan, it delivers simple Mediterranean elegance with minimal fuss.

4.82 from 202 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Herbs, Italian Prawn Risotto, Parmesan, Prawns, Rice, Seafood, Stock, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 2 People

Calories: 596kcal

Equipment

• Large heavy-based frying pan
• Medium saucepan
• wooden spoon
• Ladle
• Chopping Board
• Measuring jug
• Grater
• Serving Bowls or plates

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Ingredients

 

MetricImperial

• ▢ 160 g Arborio rice
• ▢ 725 ml vegetable stock or fish/warm
• ▢ 220 g prawns clean/deveined
• ▢ 4 cloves garlic peel/mince
• ▢ 1 large courgette grate
• ▢ 1 large onion peel/finely chop
• ▢ 1 large lemon zest and juice
• ▢ 40 g parmesan or similar
• ▢ Salt to taste
• ▢ Ground black pepper to taste
• ▢ 2 tbsp olive oil
• ▢ 2 knobs unsalted butter

Instructions

• Put a large frying pan over a medium heat and add the olive oil and knob of butter.
  2 tbsp olive oil, 2 knobs unsalted butter
• When the oil is hot and the butter melted, add the courgette and onion and stir to coat. Add a pinch of salt to the pan and stir frequently until the vegetables have softened but not squidgy. About 5 – 7 minutes.
  1 large courgette, 1 large onion, Salt
• Add the garlic and cook for a further 2 minutes until the garlic aroma is released.
  4 cloves garlic
• Add the Arborio rice and stir into the courgette, onion and garlic mixture making sure everything gets coated in the oil etc. If there is not enough oil in the pan and its looking a bit dry, add a little more.
  160 g Arborio rice
• Slowly add the vegetable stock to the rice stirring constantly in between until the stock has been absorbed and then add a little more. Continue until all of the stock has been absorbed. It should take about 20 minutes to complete this part of the recipe. The rice should be al dente as in have a little bite left in it and not soft. Taste an adjust seasoning if required.
  725 ml vegetable stock
• When the rice is heading towards being perfect, add the prawns and cook them in the risotto for about the last 4 minutes or until they turn pink.
  220 g prawns
• When the rice and the prawns are both cooked perfectly, add both the lemon juice and zest and then about 60% of the parmesan and stir to combine.
  1 large lemon, 40 g parmesan
• Finally add another knob of butter and stir so it melts into the risotto creating a lovely smooth sauce.
• Serve immediately into prewarmed bowls and sprinkle the remaining parmesan and a sprinkle of ground black pepper over each dish.
  Ground black pepper, 40 g parmesan

Nutrition

Calories: 596kcal | Carbohydrates: 88g | Protein: 16g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 1780mg | Potassium: 709mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1285IU | Vitamin C: 65mg | Calcium: 308mg | Iron: 5mg