Prawn and Saffron Risotto

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

A bright beautiful dish for a romantic date.

4.52 from 385 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Prawns, Rice, Risotto, Seafood, Shrimp

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 People

Calories: 623kcal

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Ingredients

 

MetricImperial

• 400 g prawns raw in their shells,
• 300 g Arborio rice
• 1 pinch saffron in a small glass of water
• 1 glass white wine good quality
• 3 tbsp olive oil
• 1 large red chilli deseeded, half sliced and half finely chopped
• 1 ½ ltr fish stock
• 50 g butter
• 1 large onion peeled and chopped
• 200 g peas frozen
• 1 large lemon juice and zest

Instructions

• 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 chilli in two then finely slice one half and chop the other half.
  1 large red chilli
• Using a large pan over a medium het, add 1 tbsp of the olive oil and add the shells.
  3 tbsp olive oil
• 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.
  1 ½ ltr fish stock
• 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.
  1 pinch saffron
• Place a good size pan over a medium heat and add the butter to melt.
  50 g butter
• Add the onions and stir and allow to go soft and translucent. (about 8 minutes).
  1 large onion
• When ready, add the Arborio rice making sure the rice is coated in butter and onion.
  300 g Arborio rice
• 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.
  1 glass white 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.
  200 g peas, 400 g 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.
  1 large lemon
• Serve in warmed bowls with a sprinkle of fresh lemon zest.

Nutrition

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