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Prawn and Saffron Risotto

Prawn and Saffron Risotto Recipe - TheRecipe.Website
Written by Susan H

Prawn and Saffron Risotto is a favourite Italian recipe of my husband. The lovely rice with amazing colour and flavour mixed with the pink king prawns. Its what makes this main dish a special occasion recipe. Serve with a lovely chilled white wine and heaven is yours. Warning, always have more than one bottle of wine as having a glass with friends whilst cooking is part of the experience.

Prawn and Saffron Risotto Recipe - TheRecipe.Website

Prawn and Saffron Risotto

A bright beautiful dish for a romantic date.
4.52 from 383 votes
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Course: Main Dish
Cuisine: Italian
Keyword: Alcohol, Prawns, Rice, Risotto, Seafood, Shrimp
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 People
Calories: 623kcal



  • If the prawns are frozen, defrost first.
  • Peel the prawns but I like to leave the heads and tails on for wow factor.
  • Slice the chili in two then finely slice one half and chop the other half.
  • Using a large pan over a medium het, add 1 tbsp of the olive oil and add the shells.
  • Add the sliced half of the chili and fry.
  • When they have changed colour, add the fish stock and raise the heat to bring it to a boil.
  • When boiling, reduce to a simmer and maintain it.
  • Add a pinch of saffron to a small glass of water and allow it to infuse.
  • Place a good size pan over a medium heat and add the butter to melt.
  • Add the onions and stir and allow to go soft and translucent. (about 8 minutes).
  • When ready, add the Arborio rice making sure the rice is coated in butter and onion.
  • Continue to stir until the rice starts to become shiny, clear and transparent.
  • Add the white wine to the rice and stir. Allow for the wine to evaporate as all you need is the perfume of the wine.
  • Add the saffron water to the rice and stir thoroughly until all of the rice has changed colour.
  • Carefully add a ladle of the infused stock at a time to the rice stirring constantly until it is absorbed by the rice. Continue this process for about 15 – 20 minutes and then add the frozen peas and large raw prawns.
  • Continue to cook, adding the stock for a further 10 – 15 minutes until the rice is al-dente.
  • The risotto by now should be lovely and creamy with the rice having a slight bite.
  • The way of testing is to pull a spoon through the risotto and the little trench mark left should be visible for a short time then vanish. The prawns should be pink showing they are cooked.
  • Quickly add the lemon juice, remaining olive oil and the remaining chili and stir thoroughly.
  • Serve in warmed bowls with a sprinkle of fresh lemon zest.


Sodium: 664mg | Calcium: 86mg | Vitamin C: 50mg | Vitamin A: 988IU | Sugar: 5g | Fiber: 6g | Potassium: 411mg | Cholesterol: 153mg | Calories: 623kcal | Trans Fat: 1g | Monounsaturated Fat: 11g | Polyunsaturated Fat: 2g | Saturated Fat: 8g | Fat: 22g | Protein: 22g | Carbohydrates: 73g | Iron: 5mg