King Prawn Risotto

This King Prawn Risotto combines creamy lemon and parmesan rice with tender asparagus, broccoli, and pan-fried king prawns. The fresh vegetables balance the richness of the risotto beautifully, while the prawns bring a sweet and delicate seafood flavour. It is a comforting yet elegant dish that works perfectly for both family dinners and special occasions.

Prep Time 20

Cook Time 35

Total Time 55

Servings Portions

Ingredients

For the Risotto:

300 g arborio rice
1 litre vegetable stock Hot or fish stock
1 small onion finely chopped
2 cloves garlic finely chopped
2 tbsp olive oil
25 g butter
100 ml dry white wine
100 g asparagus trimmed and cut into pieces
120 g broccoli florets chopped small
1 medium lemon zest only
½ medium lemon Juice
60 g parmesan cheese grated
salt to taste
black pepper to taste

For the King Prawns:

300 g king prawns raw peeled and deveined
1 tbsp olive oil
1 clove garlic finely chopped
1 pinch paprika
salt to taste
black pepper to taste

To Garnish:

Fresh parsley chopped or chives
parmesan Extra if desired
Lemon wedges

Instructions

Heat the stock gently in a saucepan and keep it warm during cooking.
1 litre vegetable stock
Place a large frying pan over medium heat. Add the olive oil and butter. Once melted, add the chopped onion and cook for 5 minutes until softened.
2 tbsp olive oil, 25 g butter, 1 small onion
Stir in the garlic and cook for another minute. Add the arborio rice and stir well so every grain becomes coated in the buttery mixture.
2 cloves garlic, 300 g arborio rice
Pour in the white wine and stir gently until the liquid has mostly absorbed.
100 ml dry white wine
Add one ladle of warm stock to the rice. Stir regularly until absorbed. Continue adding the stock one ladle at a time while stirring frequently.
After about 12 minutes, stir in the asparagus and broccoli. Continue cooking and adding stock until the rice becomes creamy and tender with a slight bite in the centre. This usually takes around 18 to 20 minutes total.
100 g asparagus, 120 g broccoli florets
Meanwhile, heat a small frying pan over medium-high heat. Add the olive oil for the prawns.
1 tbsp olive oil
Add the king prawns, garlic, paprika, salt, and pepper. Cook for 2 minutes on each side until pink and lightly golden. Remove from the heat immediately to avoid overcooking.
300 g king prawns, 1 clove garlic, 1 pinch paprika, salt, black pepper
Once the risotto is ready, stir through the lemon zest, lemon juice, and grated parmesan. Taste and adjust the seasoning if needed.
1 medium lemon, ½ medium lemon, 60 g parmesan cheese, salt, black pepper
Spoon the risotto into bowls and top with the pan-fried king prawns. Finish with fresh herbs, extra parmesan, and lemon wedges on the side.
Fresh parsley, parmesan, Lemon

Equipment

Notes

To Serve:

Serve the risotto immediately while creamy and hot. A crisp green salad or warm garlic bread pairs wonderfully alongside the rich and citrusy flavours of the dish.

Nutrition