Name: Italian Prawn Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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

Jump to Recipe Print Recipe

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.

This Italian recipe may take 40 minutes of stirring etc but the aroma and flavours makes it so worthwhile. Serve with a king prawn and parmesan as garnish and a good grating of ground black pepper. It’s a simple main dish but some of the best things in life are.

Italian Prawn Risotto

A filling delicate dish that has flavour, looks appealing and an aroma that is enticing.

4.78 from 152 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Herbs, Parmesan, Prawns, Rice, Seafood, Stock, Vegetarian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: People

Calories: 596kcal

Ingredients

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